Total Time
3hrs 45mins
Prep 15 mins
Cook 3 hrs 30 mins

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.

Ingredients Nutrition


  1. Heat oil in dutch oven over medium high heat.
  2. Braise meat for about 5 minutes, turning often until browned on all sides.
  3. Remove, set aside and keep warm.
  4. Saute onions in dutch oven until limp.
  5. Add broth, apple juice, wine, onion soup mix& spices and stir well.
  6. Return beef to dutch oven.
  7. Roast at 325°F for 2 1/2 hours, turning beef about every 30 minutes.
  8. Cut vegetables into chunks, add to pot and cook for about another hour or until cooked to desired doneness.
  9. Remove veggies and beef and keep warm until ready to serve; for a thicker gravy, use corn starch.


Most Helpful

I cooked this roast just the way you told me too, and it turned out tender and tasty! The vegs. were good too. The juices mixed together well and it was devoured! Thanks!

Sharon123 March 31, 2003

This is an excellent recipe...first time made it your way (but I used a beef tri-tip). Second time made it on top of the stove. I did everything as you said, then brought it to a boil, turned down to simmer for 1 hour. I then remove the pot roast, slice it and put it back in the pot with the veggies (no celery, kids & wife don't like celery), and bring it back to a boil, then simmer for another 1 hour to an hour and fifteen minutes...tender, juicy, deliciousness! Pot roast has always been a favorite of mine and your recipe just made it better!

Andy K. November 27, 2016

The meat was tough-I would not cook in such a short amount of time and I'll get a fattier piece of meat. This wasn't too good-crock pot on low is the way to go!!

robindemaio1_4084968 January 22, 2015

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