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Only 2 ingredients for this simple recipe, but was it ever so tasty!! I also wrapped mine in aluminum foil and placed it on a pan for baking. As TeresaS says, the drippings ARE to die for. I will add this recipe to my Encore Cookbook. Made for Best of 2011 Cookbook Official Game

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Charlotte J January 31, 2012

This is an easy, delicious recipe! I was skeptical at first because I do not usually cook with soup mixes, but it was very flavorful and tender. I used a 2.5 lb. roast and roasted it with cut up potatoes, carrots, and whole red and golden beets-delicious, especially since my ingredients, including the roast were from local farms. I made this for Best of 2010 Tag-thanks for a great recipe!

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Jociecee January 09, 2012

What a delicious roast. I do have to admit that my head hurts. I stopped using it after I retired. I'm a recipe follower. So with that in mind I had a little under 2 lb round tip roast that I got on sale. I used Lipton beefy onion soup mix. I wrapped in up in regular foil and put it in a pyrex pan. Good thing because it does drip. The drippings are to die for. I saved some for tomorrows dinner which is going to be french dips. My roast took 2 1/4 hrs to cook perfectly. This is so darn easy that it's should be illegal. I just had to make this after seeing the photo and review by Nimz. Boy was I not disappointed. This is going in my best of 2010 cookbook. Thanks for posting. :)

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teresas May 02, 2010

Loved this. I was really worried that there would not be enough juices for this but it was perfect. My roast was a little fatty than I like them so the juice was a little on the greasy side but that is my DH's selection of meat. The flavor was all I had hoped that it would be. I used Knorr's French Onion dry seasoning which I love. I browned my roast on both sides for about 15 minutes prior to applying the seasoning and wrapping it up in foil. Thanks so much for sharing. I will be making this again. :) Made for PAC Spring 2010

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~Nimz~ April 04, 2010
3-Hour Roast