Go Back
+ servings
Print Pin
0 from 0 votes

Onion Soup Pot Roast

Lipton Onion Soup Pot Roast is an easy way to make a juicy, tender roast in the oven. This old fashioned recipe is great for Sunday dinner!
Course Main Course
Cuisine American
Keyword Lipton Onion Soup Pot Roast, Onion Soup Pot Roast, Pot Roast
Prep Time 20 minutes
Cook Time 4 hours 15 minutes
Servings 6 Servings
Calories 556kcal
Author Jen


  • 3-5 lb Chuck Roast
  • 1/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Flour divided
  • 1-2 packets Lipton Onion Soup Mix
  • 32 oz Beef Stock
  • 1 lb Carrots peeled and cut in sticks
  • 1 lb small Potatoes cut in half


  • Preheat oven to 350.
  • Salt and pepper all sides of the roast.
  • Put 1/4 cup of flour in a shallow plate and coat roast on all sides.
  • Place dutch oven on burner over medium high heat and add 2 tablespoons of vegetable oil.
  • Brown roast on all sides.
  • Remove roast from pan and set aside.
  • Add remaining 1/4 cup flour to drippings and stir to form a roux.
  • Cook roux over medium for 2-3 minutes.
  • If cooking a small roast add 1/2 packet of onion soup otherwise use whole packet.
  • Gradually add beef stock while stirring to blend into the roux.
  • Bring sauce to a boil.
  • Remove from heat and add back roast.
  • Top with rest of soup packet, if only half was used earlier or with a second packet if a whole was used earlier.
  • Cover and cook in oven at 350 for 2 hours.
  • Add poattoes and carrots to dutch oven and cook and additional 2 hours or until meat is fork tender.


Calories: 556kcal | Carbohydrates: 30g | Protein: 50g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 650mg | Potassium: 1604mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12659IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 6mg