I just served a Lipton Onion Soup Mix Pot Roast and every plate came back clean with no shame.

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I’m obsessed with that old Lipton onion soup pot roast because it actually tastes like real, sloppy comfort food. I love the way Lipton Soup Mix Pot Roast smells when it hits the house, like caramelized onion and something sticky and glorious.

I adore that rough, savory sauce, the kind that makes you wipe your plate. And the garlic in it?

Yeah, it hums. I don’t need flash or tricks.

Just that Lipton Onion Soup Mix whispering in the background, and a mouthful that makes dinner worth shouting about, and messy fork-scraping joy. Hands down my favorite weeknight dish ever.

Ingredients

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Beef chuck roast: the hearty protein you’ll shred into tender, saucy bites.
Lipton Onion Soup Mix: salty, savory boost that seasons everything quickly and well.
Beef broth: adds meaty depth and keeps the roast moist as it cooks.
Worcestershire sauce: tangy umami kick that makes the gravy taste grown up.
Olive oil: sears the meat, adds a little richness and mouthfeel.
Carrots: sweet, earthy chunks that soften and soak up gravy.
Baby potatoes: creamy, starchy comfort that rounds out each forkful.
Onion: caramelizes a bit and gives natural sweetness and savory layers.
Garlic: smashed cloves for mellow, homey background aroma and warmth.
Dried or fresh thyme: herby lift that’s subtle but noticeable.
Black pepper: brightens flavors with a gentle spicy zip.
Salt: brings everything into balance, use to taste.
Cornstarch slurry: thickens the pan juices into silky, spoonable gravy.
Fresh parsley: adds color and a fresh, herbaceous finish.

Ingredient Quantities

3 to 4 lb beef chuck roast, trimmed

1 envelope Lipton Onion Soup Mix

1 to 1 1/2 cups beef broth

2 tablespoons Worcestershire sauce

2 tablespoons olive oil

4 large carrots, cut into chunks

1 1/2 lb baby potatoes or 4 medium potatoes, halved or quartered

1 large onion, thickly sliced

3 cloves garlic, smashed

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1/2 teaspoon black pepper, or to taste

Salt, to taste

1 tablespoon cornstarch plus 2 tablespoons cold water for optional gravy

Fresh parsley chopped for garnish, optional

How to Make this

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1. Pat the roast dry and season both sides with salt and black pepper; rub in 1 tablespoon of olive oil and let it sit 15 minutes while you preheat the oven to 325°F (or set your slow cooker to low).

2. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet or Dutch oven over medium-high heat; sear the roast 3 to 4 minutes per side until nicely browned on all sides, then transfer to a plate.

3. Pour out excess fat leaving about a tablespoon, add the sliced onion and smashed garlic to the pot and sauté 3 to 4 minutes until they soften and start to color, scraping up browned bits from the bottom.

4. Sprinkle the Lipton Onion Soup Mix over the onions, add Worcestershire sauce and 1 cup beef broth, stir to dissolve the soup mix and deglaze the pan; if using fresh thyme add it now.

5. Put the roast back into the pot and surround with carrots and potatoes; add remaining 1/2 cup beef broth if the pan seems dry (you want some liquid but not to fully cover the roast).

6. If using the oven: cover tightly with a lid or foil and roast at 325°F for 3 to 3 1/2 hours until fork tender. If using a slow cooker: transfer everything to the cooker, cover and cook on low 8 hours or high 4 to 5 hours until tender.

7. Check seasoning near the end and add salt and pepper to taste; if you want more herb flavor add the remaining dried thyme now.

8. For optional gravy: remove roast and vegetables to a platter and tent with foil. Skim fat from the cooking liquid, then bring liquid to a simmer and whisk in 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Cook until thickened, about 1 to 2 minutes.

9. Slice or pull the roast apart and serve with the carrots and potatoes, spooning gravy over everything and sprinkling chopped fresh parsley if using.

Equipment Needed

1. Large ovenproof skillet or Dutch oven (for searing and roasting)
2. Slow cooker (if you prefer that method) or a roasting pan with tight-fitting lid
3. Chef’s knife and cutting board
4. Tongs and a large spatula or wooden spoon
5. Measuring cups and spoons
6. Plate or shallow bowl for resting the seared roast
7. Small bowl and whisk or fork for the cornstarch slurry
8. Instant-read meat thermometer
9. Serving platter and a carving knife or forks for pulling/slicing

FAQ

Q: Can I use a different cut of beef if I don't have chuck roast? A: Yes. You can use a bottom round or brisket if that's what you've got, but expect it to be a bit leaner or tougher. Cook low and slow and it'll get tender—add a little extra broth if the meat seems dry.

Q: Do I have to brown the roast first? A: It's not required, but you should. Browning with olive oil adds a lot of flavor and helps the roast hold its juices. If you're short on time skip it, but your pot roast will taste flatter.

Q: How long should I cook it and at what temp? A: For oven: 325 F for about 3 to 3.5 hours covered, until fork tender. For slow cooker: low for 8 to 9 hours or high for 4 to 5 hours. Times vary by roast size, so test for tenderness, not the clock.

Q: My gravy is thin, how do I thicken it? A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into hot cooking liquid and simmer a few minutes until it thickens. If it's too thick add a splash of broth.

Q: Can I add other veggies or make it healthier? A: Sure. Parsnips, turnips or celery work great. To cut calories, use less oil and choose a leaner roast, but remember fattier cuts give more flavor and a silkier sauce.

Q: How do I store and reheat leftovers? A: Cool to room temp, then refrigerate in an airtight container for up to 4 days or freeze for 2 to 3 months. Reheat gently in a covered pot on low, adding a splash of broth so it doesn't dry out.

That Old Lipton Onion Soup Pot Roast Recipe Substitutions and Variations

3 to 4 lb beef chuck roast
- Beef brisket, if you want more fat and a richer bite
- Bottom round roast, leaner but still works
- Pork shoulder, for a different, slightly sweeter flavor
Lipton Onion Soup Mix
- Make-your-own: 2 tbsp onion powder, 1 tbsp beef bouillon granules, 1 tsp dried parsley, pinch garlic powder
- French onion soup mix or just 2 tbsp beef bouillon + 1 tbsp dried onion flakes
- Low-sodium bouillon plus extra dried onion if you want less salt
1 to 1 1/2 cups beef broth
- Chicken broth, same amount, a bit lighter in flavor
- Water plus 1 or 2 beef bouillon cubes or concentrated stock
- 1/2 cup red wine + water, for deeper flavor (use less if you dont like wine)
2 tablespoons Worcestershire sauce
- Soy sauce plus a splash of apple cider vinegar, same total volume
- Anchovy paste diluted in a little water for umami
- Balsamic vinegar mixed with a pinch of sugar for a sweeter tang

Pro Tips

1. Sear the roast well, don’t skip it. That brown crust adds real flavor, so heat the oil until it’s almost smoking and give each side a good 3 to 4 minutes. If you crowd the pan the meat will steam, so do it in batches or use a bigger pan.

2. Keep some of the browned bits in the pan when you add the onions and garlic, but scrape them up into the liquid when you deglaze. Those bits are like flavor gold. If the pan looks too dry add a splash of broth rather than drowning everything, you want sauce not soup.

3. Put the veggies around the roast, but don’t pile them on top. Potatoes and carrots need room for heat to circulate, otherwise the ones underneath get mushy while the ones on top stay firm. If you like firmer veggies, add them halfway through cooking.

4. Let the roast rest before slicing or pulling. Tent it loosely with foil for 10 to 15 minutes so the juices settle, otherwise they’ll run out and the meat will be drier. If you want a thicker gravy skim fat first then whisk in the cornstarch slurry off the heat, and taste for salt at the end.

That Old Lipton Onion Soup Pot Roast Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just served a Lipton Onion Soup Mix Pot Roast and every plate came back clean with no shame.

Servings

servings

Calories

684

kcal

Equipment: 1. Large ovenproof skillet or Dutch oven (for searing and roasting)
2. Slow cooker (if you prefer that method) or a roasting pan with tight-fitting lid
3. Chef’s knife and cutting board
4. Tongs and a large spatula or wooden spoon
5. Measuring cups and spoons
6. Plate or shallow bowl for resting the seared roast
7. Small bowl and whisk or fork for the cornstarch slurry
8. Instant-read meat thermometer
9. Serving platter and a carving knife or forks for pulling/slicing

Ingredients

3 to 4 lb beef chuck roast, trimmed
1 envelope Lipton Onion Soup Mix
1 to 1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
4 large carrots, cut into chunks
1 1/2 lb baby potatoes or 4 medium potatoes, halved or quartered
1 large onion, thickly sliced
3 cloves garlic, smashed
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1/2 teaspoon black pepper, or to taste
Salt, to taste
1 tablespoon cornstarch plus 2 tablespoons cold water for optional gravy
Fresh parsley chopped for garnish, optional

Directions

Pat the roast dry and season both sides with salt and black pepper; rub in 1 tablespoon of olive oil and let it sit 15 minutes while you preheat the oven to 325°F (or set your slow cooker to low).
Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet or Dutch oven over medium-high heat; sear the roast 3 to 4 minutes per side until nicely browned on all sides, then transfer to a plate.
Pour out excess fat leaving about a tablespoon, add the sliced onion and smashed garlic to the pot and sauté 3 to 4 minutes until they soften and start to color, scraping up browned bits from the bottom.
Sprinkle the Lipton Onion Soup Mix over the onions, add Worcestershire sauce and 1 cup beef broth, stir to dissolve the soup mix and deglaze the pan; if using fresh thyme add it now.
Put the roast back into the pot and surround with carrots and potatoes; add remaining 1/2 cup beef broth if the pan seems dry (you want some liquid but not to fully cover the roast).
If using the oven: cover tightly with a lid or foil and roast at 325°F for 3 to 3 1/2 hours until fork tender. If using a slow cooker: transfer everything to the cooker, cover and cook on low 8 hours or high 4 to 5 hours until tender.
Check seasoning near the end and add salt and pepper to taste; if you want more herb flavor add the remaining dried thyme now.
For optional gravy: remove roast and vegetables to a platter and tent with foil. Skim fat from the cooking liquid, then bring liquid to a simmer and whisk in 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Cook until thickened, about 1 to 2 minutes.
Slice or pull the roast apart and serve with the carrots and potatoes, spooning gravy over everything and sprinkling chopped fresh parsley if using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.