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Lipton Onion Soup Mix Pot Roast Recipe

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3.9 from 24 reviews

This Lipton Onion Soup Mix Pot Roast Recipe is a classic, slow-cooked beef dish that delivers tender, flavorful meat and perfectly cooked vegetables in a rich, savory gravy. Using a chuck roast seared for a crispy crust, then slow-cooked with onions, garlic, and a mix of hearty seasonings including Lipton onion soup mix, this recipe promises a comforting and satisfying meal perfect for family dinners or special occasions.

  • Total Time: 8 hours 50 minutes
  • Yield: 8 servings

Ingredients

Meat and Seasonings

  • 3-4 pound chuck roast
  • 2 teaspoons coarse Kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons flour
  • 2 tablespoons vegetable oil

Vegetables

  • 1 large yellow onion, sliced
  • 4 cloves fresh garlic, minced
  • 1½ pounds baby potatoes or Yukon gold potatoes, halved
  • 4 large carrots, peeled, trimmed and cut into thick chunks
  • 2 celery ribs, trimmed and cut into large pieces

Liquid and Flavorings

  • 2 tablespoons tomato paste
  • ½ cup water
  • 2 cups low-sodium beef broth
  • ¼ cup onion soup mix (Lipton brand or 1 packet)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons unsalted butter

Instructions

  1. Prepare the Roast: Pat the chuck roast dry with paper towels to ensure a good sear. Season it evenly with coarse Kosher salt and ground black pepper, then dust lightly with flour to help create a crust.
  2. Sear the Roast: Heat vegetable oil in a large skillet over medium-high heat. Sear the roast for 4–5 minutes on each side until golden brown to lock in flavor.
  3. Sauté Onions and Garlic: Remove the roast to a plate. Lower the heat to medium and add sliced onion to the skillet, cooking for 4–5 minutes while scraping browned bits from the pan. Add minced garlic and tomato paste, cooking 1–2 minutes until the tomato paste darkens, intensifying flavor.
  4. Deglaze the Pan: Pour in water to deglaze, scraping up the flavorful browned bits. Let the liquid simmer 1–2 minutes.
  5. Transfer to Slow Cooker: Pour the skillet liquid into a large slow cooker. Add beef broth, onion soup mix, Worcestershire sauce, Dijon mustard, fresh thyme, and bay leaf. Give it a quick stir. Place the seared roast into the liquid, spooning some over the top. The liquid should come halfway up the meat, not submerge it fully.
  6. Slow Cook the Roast: Cook on low for 8–9 hours or high for 5–6 hours until the roast is tender and shreds easily with a fork, reaching an internal temperature between 195°F–205°F.
  7. Add Vegetables: In the last 2–3 hours on low, or last 1–1½ hours on high, add halved potatoes, carrots, and celery to the slow cooker so they cook perfectly alongside the meat.
  8. Rest the Meat: Remove the roast and vegetables to a platter. Tent loosely with foil and let rest for 10–15 minutes to allow the juices to redistribute.
  9. Prepare Gravy: Switch the slow cooker to high. Remove the bay leaf and skim fat from the braising liquid. Whisk in unsalted butter, heating the gravy while the meat rests. If your slow cooker heats slowly, transfer the liquid to a saucepan and heat on the stovetop.
  10. Serve: Slice or shred the roast and serve with cooked vegetables and a generous spoonful of the rich gravy. Complement with mashed potatoes, buttered egg noodles, roasted green beans, or crusty bread for an extra hearty meal.
  11. Feedback: If you make this recipe, don’t forget to share your experience and rate the dish to help others enjoy this delicious pot roast.

Notes

  • Ensure the roast is dried thoroughly before searing to achieve a good crust.
  • You can use either baby potatoes or Yukon gold potatoes depending on preference.
  • Cooking times may vary according to slow cooker model and roast size; check tenderness before serving.
  • The high internal temperature of 195°F–205°F is necessary for perfect tender chuck roast, despite seeming high.
  • Deglazing the pan is crucial for flavor, so be sure to scrape up the browned bits.
  • Resting the roast allows juices to reabsorb, keeping the meat moist and flavorful.
  • Adding butter to the braising liquid enriches the gravy for a silky finish.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 8 hours 30 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/lipton-onion-soup-mix-pot-roast-recipe/