Onion Soup Roast

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100% would make this recipe for Onion Soup Roast again.

Mom got this from the back of the Lipton Onion Soup Mix box mumble-mumble years ago. This was always my requested birthday dinner. Makes its' own delicious gravy - serve with mashed potatoes. This is meat 'n' taters eating, not for those looking to cut out carbs, fat and flavor.

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Onion Soup Roast Ingredients

2 1/2 lb eye of round or bottom round roast 1 can (12 oz) cream of mushroom soup
1 envelope onion soup mix

Instructions for Onion Soup Roast

Heat oven to 450 F.

Mix onion soup mix and mushroom soup together.

Place roast on a big piece (bigger than you think) of aluminum foil and pour soup mix around it. Make a tent of the foil over the roast and seal it tightly.

Roast hour per lb for medium rare.


Main Ingredient: BeefCuisine: American

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Ingredient Insight - look inside this recipe

Roast Beef hearty Main Dish American Dinner Lunch
for flavor and categorization

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BigOven member

1sgodfrey

An hour per pound did not come out medium rare, it was well done and a bit dry but still very flavorful. I served this with garlic mashed potatoes, and a steamed vegetable medley. I steamed the vegetables in chicken broth, then removed the vegetables retaining the liquid. I added the onion/mushroom soup that I baked the roast in to the veg/chicken broth brought it to a boil adding flour water until it thickens into a gravy. The gravy made the meal.
rating

yes YES, I would make this recipe again.
Active Time: 5 min; Start-to-Finish: 3 hr
posted May 16, 2008 by 1sgodfrey  email this chef

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MonCherie

I just wanted to add that I have been making this for years, but I use an oven bag. I make stabs into the roast and insert garlic pieces. I aslo use cream of celery soup, cream of mushroom soup, 2 cans drained cut green beans (canned), 2 cans drained and diced new potaoes (canned)and two small cans of mushrooms. I dump all this into a bowl and mix it along with the Onion Soup Mix. Then add all on the roast as well as on the sides> I can't tell you how good this! Keeps the mositure in the beef too, so it doesn't dry out. Enjoy!
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posted Jan 20, 2008 by MonCherie  email this chef

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sunnyd36

Made this last night,gravy was pretty tasty. I cooked it on the stove top since it is still very hot here and I didn't want to turn on the ac. Turned out well except I had to add extra water to soup and gravy was thin. Just had to thicken it a bit with flour. I was pleased overall.
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posted Sep 22, 2007 by sunnyd36  email this chef

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dgspang


rating

yes YES, I would make this recipe again.
Active Time: 5 min; Start-to-Finish:
posted Apr 07, 2007 by dgspang  email this chef

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casa

This was very tasty and easy to prepare. The gravy created was delicious, I do wonder if one could put double the onion soup mix and mushroom soup to make more gravy.
rating

yes YES, I would make this recipe again.
Active Time: 15 min; Start-to-Finish: 3 hr
posted Dec 26, 2006 by casa  email this chef

BigOven member

jaycooksgood

Oven temp at 450 degrees seems too high for medium rare results when cooking one hour per pound of roast. Is this correct?
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posted Apr 23, 2006 by jaycooksgood  email this chef

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angelchris

The roast was melt in yourmouth!Best I ever made.
rating

yes YES, I would make this recipe again.
Active Time: 15 min; Start-to-Finish: 5 hr
posted Feb 20, 2006 by angelchris  email this chef

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Expat

[I posted this recipe.]
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yes YES, I would make this recipe again.
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posted Feb 17, 2005 by Expat  email this chef