Difficutly: easy
Time: 10 Min
Portion: 8 servings
Ingredients:
3- to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
2-1/2 cups water
4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
4 carrots, sliced
2 to 4 Tbsp. all-purpose flour
Directions:
Brown roast in Dutch oven or 6-quart saucepot over medium-high heat. Add Lipton® Recipe Secrets® Onion Soup Mix blended with 2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer covered, turning roast occasionally, 2 hours.
Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables.
For gravy, blend remaining 1/2 cup water with flour; stir into Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring constantly, until thickened, about 5 minutes.
***SLOW COOKER METHOD: Combine 2 ENVELOPES Soup Mix with 2 cups water. Arrange vegetables, then roast in slow cooker. Pour soup mixture over roast. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. Blend remaining 1/2 cup water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.