Description
Unlock incredible flavor with this unbelievably easy Lipton Onion Soup Mix Pot Roast recipe. Enjoy fork-tender beef and a rich, savory gravy with minimal effort, perfect for any night of the week.
Ingredients
- 3–4 lb boneless beef chuck roast
- 1 tbsp olive oil or vegetable oil
- 1 packet (2 oz) Lipton Onion Soup Mix
- 3 cups beef broth (low sodium recommended)
- Optional: 1/2 cup dry red wine (e.g., Merlot, Cabernet Sauvignon) or 1 tbsp balsamic vinegar
- 1.5 lbs carrots, peeled and cut into 1–2 inch chunks
- 1 lb small Yukon Gold or red potatoes, quartered (or larger potatoes cut into 1.5-inch pieces)
- 1 large onion, quartered or thickly sliced
- Salt and freshly ground black pepper to taste
- Optional: 1 bay leaf
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until deeply browned, about 3-5 minutes per side. Remove roast and set aside.
- Add sliced onions to the pot and sauté for 3-5 minutes until softened.
- Return the seared roast to the Dutch oven. Arrange carrots and potatoes around the roast.
- In a bowl, whisk together beef broth, Lipton Onion Soup Mix, and optional red wine/balsamic vinegar. Pour over the beef and vegetables. Add bay leaf if using.
- Cover the Dutch oven tightly and bake in a preheated oven at 325°F (160°C) for 3-4 hours, or until the beef is fork-tender. (Alternatively, cook in a slow cooker on low for 6-8 hours or high for 3-4 hours.)
- Remove from oven/slow cooker and let rest, covered, for 15-20 minutes.
- Shred or slice the beef, discarding any large pieces of fat. Serve the pot roast, vegetables, and rich gravy. Taste gravy and adjust seasoning if needed.
- Prep Time: 15 mins
- Cook Time: 3-4 hours