Lipton Onion Soup Pot Roast Recipe (2024)

FAQs

What can I add to pot roast for more flavor? ›

I opt for basil, thyme, paprika, dried bay leaves, and black pepper. These add a lovely, almost Italian-inspired flavor to this pot roast recipe. Veggies. Including onions, garlic, carrots, and potatoes (all of which are also in my beef stew!).

Just set it and forget it. This recipe uses a braising technique. Traditionally, this means the meat is partially covered in liquid and cooked for hours until it becomes juicy and tender. In this case, the steam from the slow cooker creates moisture for the meat to braise in.

Though you can use white onions, sweet onions, or red onions, we recommend using yellow ones because of their unique flavor profile. Yellow onions are a widely used onion type in the US and is great with meat dishes such as pot roast, roasted chicken, lamb rack, stew, and more.

The dissolving gelatin and juices from the meat are what make the pot roast sauce so delicious, and too much liquid at the start means a diluted sauce with less silky mouthfeel and rich flavor. Remember that the meat and any veggies in the pot will also add to the liquid volume.

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

Using tongs, sear meat on all sides until browned and place on top of vegetables in the crockpot. Add whole garlic cloves into the crevices of the roast (on the top and bottom usually where there is a seam of fat).

I also try to make sure the potatoes are on the sides around the roast and top the roast with the carrots and onions. Pour the beef broth/seasoning mixture over the roast and veggies in the crockpot. Add the lid to the crockpot and cook on low for 8 hours or until the meat is fall apart tender!

Is it possible to overcook a roast or other dishes in a crock pot on low heat for several hours? Yes, it is possible to overcook a roast or other dishes in a crockpot, even when using the low heat setting for an extended period.

The best meat for pot roast is a beef cut with abundant connective tissue, like chuck roast, beef brisket or bottom round roast. This connective tissue called collagen is what makes pot roast melt-in-your-mouth tender.

How to jazz up a pot roast? ›

Boost your red wine with balsamic vinegar

Red wine is always going to be a solid pot roast ingredient. It tastes good on its own; you can sip it in between chopping onions, its acidity will break down some of the fat and muscle in the beef, tenderizing the meat, and it'll add depth of flavor to the overall dish.

The Best: Yukon Gold Potatoes

The Yukon Gold potato — which is also one of our favorites for mashing — is an obvious choice for roasting. Their skin is thin, so they cook through fairly quickly, and they're just waxy enough to hold their shape.

After the first two hours, add the veggies. Adding them too early means that you'll run the risk of overcooking them. Let the meat continue to cook.

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Red wine is always going to be a solid pot roast ingredient. It tastes good on its own; you can sip it in between chopping onions, its acidity will break down some of the fat and muscle in the beef, tenderizing the meat, and it'll add depth of flavor to the overall dish.

Here are some simple ways to add a lot of flavor to your next rib roast. Use mesquite, cherry or apple woods to enhance the beef by adding savory aromas and flavors. Season the outside of the roast with salt and pepper and a little olive oil. Or coat with any other seasonings that you enjoy.

Instead of deglazing the pan with broth or water after browning the meat, use an acidic liquid to bring out the richness of the beef and give the meal a more complex taste. If you do use broth to deglaze the pan, or add a little for some additional cooking liquid, use a low-sodium option and salt the meal to taste.

For pot roasts, and other slow cooked tough meats, fat is your friend! Not only does fat deliver flavor, it helps keep the meat from drying out in the long slow cooking. So look for cuts that are well marbled with fat.