Like many roast beef recipes, this one is very, very fast to prepare. Usually, I am finished prepping the dish right as the oven preheats to the desired temperature. It only takes about 10 – 15 minutes to prep. Then pop it in the oven, go about your day for the next 1 1/2 to 2 hours as the delicious aroma begins to fill your home.
Ingredients:
- 1 Shoulder Roast
- 1 envelope Beefy Onion Soup Mix
- 8 – 12 carrots, peeled and cut in 1 ½ inch pieces
- 4 potatoes, peeled (if desired) and cut in quarters
Directions:
- Preheat oven to 350 degrees.
- While oven is preheating, prepare the vegetables.
- In a roasting pan (or a large Pyrex type casserole dish), place the shoulder roast.
- Next empty the soup mix packet over the meat, save the envelope.
- Place the carrots and potatoes around the meat.
- Pour 1 envelope of water around the sides of the dish, taking care not to wash the onion soup mix off the roast.
- Bake for 1 ½ to 2 hours.
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4 responses so far ↓
1 Caroline80 // Jul 27, 2008 at 3:09 am
I’m definitely going to try this – I’ll have to improvise today though, as have nothing resembling soup in the house. It does look really easy!
2 jenuinejen // Jul 27, 2008 at 2:22 pm
Thanks for commenting. By the way, Mr. Right found a way to make this even tastier. Prepare everything the same way but cook at 350 for 1 hour then at 200 for 2 hours. It takes longer but you get a juicier roast.
3 Republuecan // Nov 30, 2008 at 9:50 pm
That sounds good.
4 Carole Chalcraft // Apr 6, 2009 at 5:49 pm
Jen, that recipe is exactly what my mother used to make when I was a kid!!! I forgot about it. I’m glad you posted it because it’s YUMMY. She used to ONLY use Lipton Onion Soup dry mix. Those were the days-now they will be mine again! Thanks for the reminder. PS My mother died a month before 9/11. I sat with my grieving father (a WWII vet) glued in front of the TV watching from the beginning for 3 solid days, only taking time for the necessaries. It only added to our loss.
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