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Dec 6, 2009 02:15 PM


Don't laugh guys. Back about 3 decades ago I had a girlfriend that made a 7-bone roast with Campbell's Cream of Mushroom Soup and Lipton Onion Soup Mix. She got this recipe from her mom and I don't know where it originated. It was, as I remember, darned tasty for dinner and made great sandwiches and (Americanized) tacos the next day. Any help that you can offer about how I can recreate this recipe would be appreciated. Thanks!

P.S. Was covered with Al foil and cooked in the conventional oven. Thanks to pikawicca and village eejit for the crockpot recipes, I'll get out my not used in decades crockpot and try these too!

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    1. Is this it?

      2 10 ounce cans cream of mushroom soup
      1 envelope Lipton's onion soup mix
      11/4 cups water
      5 to 6 pound roast

      Mix soups and water. Put roast in crockpot. Pour soup mixture over. Cook on high 3-4 hours, or on low for 8-9 hours.

      1. Could it be this "recipe" from the back of the Lipton's Onion Soup Mix box?

        And here is the same recipe + a sauce.

        1 Reply
        1. re: toveggiegirl

          Thanks toveggiegirl, my guess is that it is the one from the back of the box, I'll try it!

        2. The version I have dates back more than 40 years and is a 4 lb. boneless chuck roast done in a foil pouch with cream of mushroom and Lipton's.

          As prepared (1 can cream of mushroom, 1 can Lipton's, 4 lb. boneless meat), it's way too salty for me, so I bump the meat to 6 lb. and use reduced sodium cream of mushroom.

          And, although I enjoy rich gravies, the fat in chuck roast makes this gravy incredibly fatty, I end up removing the meat, chilling the gravy overnight and skimming the fat. I also usually thicken the gravy a bit with an arrowroot slurry.

          I'm also not a fan of the taste I get when aluminum reacts with salt, so I've taken this from a makeshift aluminum pouch to a stainless casserole.

          If you want my 40+ year old recipe (boneless chuck roast), I've got it taped to one of my cabinets. I haven't documented my changes and I probably never will- with a written recipe I might be encouraged to make this more often- even with the tweaks, this is such a salt/msg/fat fest that the less I make this, the better. It's also surprisingly expensive, even with chuck roast on sale for $1.99/lb- mainly due to the incredibly poor yield from the fatty chuck. 6 lbs. of 80/20 ground chuck will give me 10 meals, but I'm lucky if I get 4 meals out a 5 lb. boneless chuck roast.

          1 Reply
          1. re: scott123

            Thanks scott123, high salt and Al taste don't sound tasty, whatever recipe I try I think I'll skip the Al pouch and cut the salt content!