Roast of your choice
Potatoes
Carrots
Onions, if desired
Lipton Onion Soup Mix
Garlic Salt & Pepper
Hot Water
2 to 3 Tbsp. Cooking Oil
You can use any kind of roast. I prefer rump, chuck or an arm roast. This will also work with a pork roast.
Season roast with garlic salt and pepper. Heat oil in dutch oven. Put the roast in the hot oil and brown on all sides. Add onion soup mix and then add hot water. You don’t have to cover the roast with the water, but I usually have the water almost to the top of the roast to make sure I have enough liquid left when the roast is done to make good gravy. Put cover on dutch oven. Cook the roast at about 350 to 375 degrees until it’s good and tender. I think the longer and slower you cook a roast, the more tender it will be. If the water cooks away before the roast is done, it’s OK to add more while it’s cooking as long as you add hot water and not cold. Add your potatoes and carrots about an hour before the roast is done. If you don’t want potatoes and carrots, the recipe still works fine without them.
When the roast is tender, remove it from the pan and make your gravy as follows:
Combine about 1/3 cup of flour and 2 cups very hot water, mixing until there are no lumps. Add to liquid in dutch oven. Add salt and pepper to taste. Cook until it thickens.