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OAMM’s Favorite Beef Pot Roast

Author/Source:

Tricia @ onceamonthmeals.com

This recipe is so simple and quick to make. It might even be so simple it shouldn’t be a recipe. I alluded to the fact that I made my favorite pot roast recipe in a pressure cooker yesterday. Well, here is the recipe. If you have a pressure cooker you can easily make it quickly in that. If you don’t have a pressure cooker you can also slow roast it in your slow cooker. Be warned your house will smell delicious!

Ingredients:

  • 1 package Lipton Onion Soup mix
  • 2 cups hot water
  • 2 lbs chuck roast
  • 2 lbs Yukon potatoes, peeled and quartered
  • 2 lbs carrots, peeled
  • 1 medium onion, quartered

Directions:

In a pressure cooker or slow cooker add chuck roast. In small bowl mix together Lipton onion soup mix and 2 cups hot water. Once dissolved pour over beef. Add in vegetables. Place lid on top. For pressure cooker, cook on high for 45 minutes and then turn off heat. Allow pressure to release, approximately 15 minutes, and remove lid. Serve. For slow cooker, cook on high for 4-6 hours or on low for 6-8 hours. Serve.

Freezing Directions:

Do not cook. Place vegetables and beef in gallon freezer bag. Be certain that the potatoes are on the bottom of the bag. Mix together the water and Lipton Onion Soup mix and water. Pour over contents in gallon freezer bag. If the liquid ingredients does not cover all of the potatoes add enough water so that it does, this will prevent browning of potatoes. To serve: Thaw. Place all ingredients in pressure cooker or slow cooker and follow cooking directions above.

Servings: 4-6

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16 Responses to “OAMM’s Favorite Beef Pot Roast”

  1. I love Lipton Onion soup mix. Not sure if I’ve tried it on roast. I might have to whip the crock pot out!

  2. Sweetums5 says:

    I am stopping by From Tuesday Tastes at Crazy Daisy. My husband loves Pot Roast, so I will try this recipe. I especially love the fact that it looks so easy. One question: Do I need to season it with salt & pepper before or after cooking? Thanks for sharing!

    • tricia says:

      You can if you would like, but I don’t. I am not one for adding salt to things though as I have high blood pressure. I would try it without and see what your family thinks. The soup mix has sodium in it already.

  3. Quick and easy! My kind of recipe! Thanks for joining Tuesday Tastes, People’s Choice Award polls open at noon. Come vote for your favorite recipe!

    Happy Day,
    Jasey @ Crazy Daisy
    http://crazyjayzplace.blogspot.com/2010/07/tuesday-tastes-party-15.html

  4. Tori says:

    Your recipe sounds great! Pot Roast and a hearty side dish is my favorite type of meal. When making pot roasts for dinner, I would recommend trying grass fed Black Angus beef. It is absolutely delicious and a healthier option. I work with La Cense Beef and because our beef is 100% grass fed it is higher in omega 3 acids and lower in calorie and fat as opposed to traditional grain fed beef. Try grass fed Black Angus Beef and you will be able to taste an even bigger difference!

  5. Jessica says:

    I made this the other day, but even though I froze the potatoes on the bottom and completely covered when it thawed out the potatoes still turned brown and had to be thrown out. What am I doing wrong?

    • tricia says:

      I am not sure. Did you use Yukon Gold potatoes or another type? That *might* make a difference.

      • Jessica says:

        I think I used russet potatoes. I do have to say that even though the potatoes turned brown, the roast itself was delicious!! I had never had meat from the freezer come out so juice and tender. I think next time I’ll just not freeze the potatoes, I can’t seem to find yukon gold. Is that a brand or a type of potato?

  6. Katherine says:

    How do I get a nice juicy roast?? I’ve tried twice in the slower cooker, two different ways, and neither have worked. It ends up very dry!

    • Tricia says:

      Hmm, try this recipe? Add more liquid. Perhaps even turn the roast a couple times during cooking. We love ours and don’t think it turns out too dry. You might also be cooking it too long and the juices cook out.

    • mary says:

      I agree, you may just be simply cooking it too long. You can over cook a roast even in a slow cooker. maybe try a different cut of roast like a chuck roast, etc.

  7. M Davis says:

    Katherine, are you using a chuck roast? Don’t use a leaner cut of meat or it may turn out dry.

  8. Jessica G. says:

    What else can I use besides the soup mix?

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