Pot Roast Dinner

  • 3-3 1/2 lb. rump or chuck roast
  • 4 medium potatoes, quartered
  • 4 medium carrots, cut into 1 inch pieces
  • 1/2 lb. mushrooms
  • 1 envelope Lipton Onion Mix
  • 1 1/2 cups water

Preheat oven to 350º. On heavy-duty aluminum foil place beef and arrange vegetables around beef; pour on soup mix blended with water. Wrap loosely around contents. Place in shallow baking pan and bake 2 hours or until beef is tender.

Makes 6 servings.

Old-Fashioned Pot Roast

  • 3-3 1/2 lb. rump or chuck roast
  • 1 envelope Onion Soup Mix
  • 2 1/2 cups water

In dutch oven, brown beef; add soup mix blended with water. Simmer covered, turning occasionally, 2 1/2 hours or until beef is tender. Thicken gravy.

French-Style Pot Roast
Reduce water to 1 1/4 cups; add 1 cup red wine and 1 tsp. thyme.

German-Style Pot Roast
Reduce water to 3/4 cup, add 1 1/2 cups beer, 1 tsp. brown sugar, and 1/2 tsp. caraway seeds.

Italian-Style Pot Roast
Reduce water to 1 cup; add 1 can whole tomatoes, drained; 1 tsp. basil, and 1 bay leaf.

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