As you all know, I’ve had some health problems over the last few months, so when I’ve hunted for recipes, it’s mostly been for old classics, that survive the test of time because they’re just that good. I’ll be honest – I didn’t have high expectations when I first saw it – but after having the combination of tender pot roast, root veggies, cream of mushroom soup and onion soup mix, I was blown away. It all converts over time to an awesome roast with a nice creamy gravy. This recipe goes in the keeper pile and is added to the regular rotation. After having New England Pot Roast like this, I’ll never cook it any other way.
Recipe note: It calls for a top round roast, which we used the first time we made it. The second time, we used a chuck roast, but the final result was far too fatty to recommend. Stick with the top round or another similarly lean cut of beef.
Buzzards Bay Lipton Onion Soup Pot Roast
recipe courtesy Beef Cooking
4 to 5 lb. top round roast
Cut up potatoes, carrots and onions (enough for 8 people)
2 cans cream of mushroom soup
1 1/2 cans water
1 pkg. Lipton onion soup
Put pot roast in center of large baking dish. Add cut up vegetables. Add 2 cans of cream of mushroom soup, 1 1/2 cans of water and 1 package of onion soup. Cover and cook for 2 hours (or until tender) at 325 degrees.