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Onion Pot Roast

5.0(12)

I've tried many pot roast recipes but this is my favourite. Its my adaptation from the Lipton Onion Soup box.....I'm so cheeky, I even use "no name soup mix"! Just add Yorkshire Pudding & you've got a tasty dinner. When I make this for 2 people, I use the leftovers in Beef Vegetable soup or Beef Barley soup.

by CountryLady·published 2003-03-23

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One Dish Meal

Servings

(6–8)

Total time

3h 45m

prep 15 min

Calories / serving

664 kcal

Ingredients (13)

serves

1 tablespoon vegetable oilvegetable-oil
3 lbs boneless beef rump roast or 3 lbs blade roast
1 onion, choppedonion
2 cups beef brothbeef-broth
1/2 cup apple juiceapple-juice
1/2 cup red winered-wine
1 (1 ounce) packet onion soup mix
1/2 teaspoon dried thymethyme
1 garlic clove, mincedgarlic
4 carrotscarrot
4 potatoespotato
4 stalks celerycelery
cornstarch, to thickencornstarch

Instructions (9 steps)

01Heat oil in dutch oven over medium high heat.
02Braise meat for about 5 minutes, turning often until browned on all sides.
03Remove, set aside and keep warm.
04Saute onions in dutch oven until limp.

05Add broth, apple juice, wine, onion soup mix& spices and stir well.

06Return beef to dutch oven.

07Roast at 325°F for 2 1/2 hours, turning beef about every 30 minutes.

08Cut vegetables into chunks, add to pot and cook for about another hour or until cooked to desired doneness.

09Remove veggies and beef and keep warm until ready to serve; for a thicker gravy, use corn starch.

Nutrition (per serving)

Calories: 664 kcal
Protein: 51 g
Fat: 32 g
Saturated fat: 12 g
Carbs: 37 g
Fiber: 5 g
Sugar: 8 g
Sodium: 754 mg
Cholesterol: 143 mg

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