(3- to 3-1/2-pound) boneless beef pot roast (rump, chuck or round)
1
envelope LIPTON® RECIPE SECRETS® Onion Soup Mix*
2-1/2
cups water, divided
4
medium all-purpose potatoes, cut into 1-inch pieces (about 2 pounds)
4
carrots, sliced
2
to 4 tablespoons all-purpose flour
*Also terrific with LIPTON® RECIPE SECRETS® Onion Mushroom or Beefy Onion Soup Mix.
Prep Time
10 minutes
Cook Time
2 hours 40 minutes
1. In Dutch oven or 6-quart saucepan, brown roast over medium-high heat. Add 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.
2. Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables.
3. For gravy, blend remaining 1/2 cup water with flour; add to Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring constantly, about 5 minutes or until thickened.
Slow Cooker Method
In slow cooker, add vegetables, then roast. Add soup mix blended with 2 cups water. 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.
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