Recipe: Old-Fashioned Pot Roast with International Variations (Lipton Onion Soup Mix recipe, 1987)

OLD-FASHIONED POT ROAST

1 (3 to 3 1/2 pound) boneless pot roast (rump, chuck or round)
2 1/4 cups water
1 envelope Lipton Onion, Onion- Mushroom, Beefy Mushroom or Beefy Onion Recipe Soup Mix

In Dutch oven, brown roast. Add onion recipe soup mix blended with water. Simmer covered, turning occasionally, 2 1/2 hours or until tender. If desired, thicken gravy.

MICROWAVE DIRECTIONS:
Decrease water to 1 1/4 cups. In 3-quart casserole, blend onion recipe soup mix with water and heat at HIGH (Full Power) 5 minutes. Add roast and heat uncovered 10 minutes, turning once. Heat covered at DEFROST (30% Full Power), turning occasionally, 50 minutes or until tender. Let stand covered 10 minutes.

INTERNATIONAL VARIATIONS:

FRENCH-STYLE POT ROAST:
Decrease water to 1 1/4 cups. Add 1 cup dry red wine and 1 teaspoon thyme leaves.

GERMAN-STYLE POT ROAST:
Decrease water to 3/4 cup. Add 1 1/2 cups beer, 1 teaspoon brown sugar and 1/2 teaspoon caraway seeds.

ITALIAN-STYLE POT ROAST:
Decrease water to 1 cup. Add 1 (14 1/2 oz.) can whole peeled tomatoes, drained, 1 teaspoon basil leaves and 1 bay leaf.

Makes about 6 servings
From: Recipelink.com
Source: Recipe booklet: Lipton Creative Cookery, Favorite Recipes Magazine No. 17, Thomas J. Lipton, Inc. 1987