I have made pot roasts this way for over 40 years. The dry onion soup mix and beef broth add great flavor, especially when the veggies absorb some of that flavor. I go lightly on the salt when browning, but use pepper and garlic powder liberally. As shown in the video, it adds a crust to the browned roast and that, in my opinion, makes the roast more tasty. Like many others, I also make gravy from the liquid. This is a no-fail recipe!
The only thing I do that's different is to eliminate the celery, which tends to make the whole thing taste a bit like beef stew, which always has celery. For me, the time to make stew is with the leftovers, all of which goes into the pot, and that's when I add the celery.
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I have made pot roasts this way for over 40 years. The dry onion soup mix and beef broth add...