Bring on the pot roast

Cooking with Cathie

Cathie CampbellMarch 14, 2013 

The night before I typed this, I fixed a very tasty pot roast dinner. Even though I am not much of a meat eater and never have been, I got hungry for this old-fashioned meal.

Here's how I cooked it: I got a chuck roast that was about three pounds, and seasoned it with some McCormick Grill Mates Montreal Steak Seasoning and Carl's Prime Rib and Roast Seasoning. Then I got a large, heavy roasting pan with a lid and poured a little oil on the bottom and set it on the stove. I seared the chuck roast so it was brown on both sides. I added one can of golden mushroom soup mixed with a packet of dry onion soup mix and about one cup water and a generous splash of wine (it happened to be white, but you could use red, too). Put the lid on and popped the pan into a preheated 375-degree oven for 1 1/2 hours.

Next I added about 4 or 5 small to medium-sized russet potatoes that had been peeled and cut into halves, a large, peeled onion that was cut into 8 wedges and about 5 large, peeled carrots cut in half. Returned it to the oven (covered) for another hour or so. I took the lid off not long before the veggies were done, so they'd brown a little and the juice would thicken up. It all turned out so delicious, what with the fork-tender meat, potatoes, carrots and onion all smothered in that rich, brown gravy.

Note: I used about two tablespoons of canola oil to sear the roast. If you use much more than that, you may need to drain some of the oil off before adding the soups, water and wine. Otherwise, you will have an excessive oily residue floating on top the gravy. Here are more recipes using onion soup mix, including one for making your own mix.

Onion soup mix

From Taste of Home reader June Mullins.

  • 3/4 cup dried minced onion
  • 1/3 cup dried beef bouillon granules
  • 1/4 cup onion powder
  • 1/4 teaspoon sugar
  • 1/4 teaspoon celery seed
  1. In a bowl, combine all ingredients until well blended.
  2. Store in an airtight container in a cool dry place for up to 1 year. Makes 4 batches (20 tablespoons total).
  3. To make onion soup: In a saucepan, combine 4 cups water and 5 tablespoons onion soup mix. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Makes 3 servings.
  4. To make onion dip: In a bowl, combine 2 cups sour cream and 5 tablespoons onion soup mix; mix well. Refrigerate for at least 2 hours. Serve with vegetables, chips or crackers. Makes 2 cups.

Onion roasted potatoes

Try cutting the potatoes into halves or fourths, and peel or not, depending on which variety you use.

  • 1 packet dry onion soup mix
  • 4 medium potatoes (about 2 pounds) cut into chunks.
  • 1/3 cup vegetable oil
  1. Preheat oven to 425. Mix all ingredients together in a 9-by-13-inch baking or roasting pan.
  2. Roast potatoes in preheated oven for about 35 minutes, making sure to stir them once in a while. They should be tender and a golden-brown color. Makes 4 servings.

Meatloaf with veggies

  • 2 pounds ground beef
  • 1 packet dry onion soup mix
  • 3/4 cup plain dry bread crumbs (or 1 1/2 cups fresh bread crumbs)
  • 2 eggs
  • 3/4 cup water
  • 2/3 cup chopped red and green bell peppers
  • 1/3 cup shredded carrot
  • 1/3 cup ketchup
  1. Preheat oven to 350. In a large bowl, mix all ingredients together.
  2. In a 9-by-13-inch baking pan, shape meat and veggie mixture into a loaf. Bake, uncovered, about 1 hour or until loaf is done. Let stand about 10 minutes before serving.
  3. Slow cooker method:: Arrange meat loaf in slow cooker. Cook covered on LOW 6 to 8 hours or HIGH 4 hours. Helpful hint: Place meat loaf on a piece of cheesecloth, then on a rack to help hold meat loaf together while lifting in and out of slow cooker. Makes 8 servings.

Chicken casserole

  • 2 cans cut string beans, drained (or 1 pound frozen)
  • 3 whole chicken breasts, cooked
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 packet dry onion soup mix
  • 1/3 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 pint sour cream
  • 1 tablespoon chopped fresh parsley
  • 1 small package Pepperidge Farm Herb Seasoned Stuffing
  • 3/4 cup chicken broth
  • 1/2 stick (1/4 cup) butter, melted
  1. Preheat oven to 350. Spray a 9-by-13-inch baking pan with nonstick cooking spray or spread butter on it.
  2. At bottom of dish, place layer of string beans. Cut chicken breast into large pieces (quarters, depending upon size).
  3. In a bowl, stir together soups (do not reconstitute). Stir in garlic powder, salt and pepper and sour cream. Spread mixture over chicken.
  4. In the empty bowl, combine parsley, stuffing, broth and melted butter. Spread stuffing mixture over chicken to cover.
  5. Cover dish with foil and bake in preheated oven for 60 minutes; removing foil for the final 15 minutes of baking.

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