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Pot Roast without using pre-packaged Lipton Soup

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bearzie Feb 25, 2012 09:10 AM

I'm looking for a recipe for pot roast that will taste like the one using Lipton's Onion Soup Mix but without using the mix. I'm trying to avoid the MSG and preserves that are in that mix.

I don't want to used canned soup either.

Thanks.

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  1. mamachef RE: bearzie Feb 25, 2012 09:27 AM

    Well, I haven't got an exact recipe, and of course your roast won't taste EXACTLY the same because of the loss of MSG. No big deal though, you can still get a rich deep flavor using dehydrated onion and a bit of salt. If you have bones to roast with some veg to make stock, that's the best thing, better than canned soup. If you haven't got stock or the doings for it to hand, you'll have to resort to beer, water, tomato sauce, wine or canned stock. At any rate, season your roast well with whatever you use, (but definitely the dehydrated onion, NOT onion salt) and lay it in a double thickness of tinfoil over a bed of veg: carrots, onions, potatoes, parsnips, rutabagas......whatever you like. Pour the equivalent of 10 ozs. of whatever liquid you're using over it and seal it up well. Lay it in a roasting pan and put it in a 350 oven for 3 hours or a 250 oven for 9 hours. Enjoy.

    8 Replies
    1. re: mamachef
      coll RE: mamachef Feb 25, 2012 12:03 PM

      Plain dehydrated onions is definitely the answer! Plus some good quality beef base, there are ones that don't have MSG.

      1. re: coll
        w
        wyogal RE: coll Feb 25, 2012 12:06 PM

        Yep, I concur. Dehydrated onion is something I add, even when I have fresh onion on hand.

        1. re: coll
          mamachef RE: coll Feb 25, 2012 12:20 PM

          Coll, do you happen to know if Better then Bouillion contains MSG? I use it, but I'm out right now. I LOVE that stuff, whether it contains msg or no. (I don't have a problem with MSG, considering it occurs naturally in food anyhoo.)

          1. re: mamachef
            w
            wyogal RE: mamachef Feb 25, 2012 12:22 PM

            It looks like it depends on which one you get...
            http://www.superiortouch.com/retail/p...

            1. re: wyogal
              scubadoo97 RE: wyogal Feb 26, 2012 07:35 AM

              If you look at their FAQ it says they don't use MSG in their products. I think they added the verbiage to the veg, organic and reduced sodium because of the target audience who would be interested in MSG content.

              1. re: scubadoo97
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                wyogal RE: scubadoo97 Feb 26, 2012 08:31 AM

                That's why I added the link, for those that want to read further. Personally, I don't care one way or the other.

            2. re: mamachef
              coll RE: mamachef Feb 25, 2012 01:00 PM

              No I don't, that's probably the only brand I've never used. I know Minor and Custom Culinary have lines are free of MSG. Those are the brands I use the most, although MSG doesn't bother me either so I'm not particular.

            3. re: coll
              chefj RE: coll Feb 25, 2012 05:02 PM

              The onions in the Lipton soup mix are toasted are they not? You would have to replace with toasted onion flakes or lots of browned onion.

          2. o
            onrushpam RE: bearzie Feb 25, 2012 09:45 AM

            Well, it's not the same as the onion soup, but my favorite pot roast (from the cook at a long-gone diner outside Boston) is to season and brown a chuck roast well, plop in a pan, cover the top with thinly sliced onions, pour V8 juice (the original version) in to about half-way up the thickness of the roast. Cover and bake at 325 for 3-4 hours. Add potatoes, carrots, parsnips, etc. the last hour. At that point, you'll have to decide whether to keep it covered or cook uncovered. You can use beef stock in place of the V8. If you do, you'll need a fair bit more salt.

            1. r
              ratgirlagogo RE: bearzie Feb 25, 2012 12:25 PM

              Agree with the dehydrated onions and beef bouillon - those would basically be the main ingredients anyway, without having a bag in front of me. I bet it has corn syrup or something as well - you're going to want some kind of sugar I'd think, even apart from the carrots others have suggested. Maybe celery seed and dry mustard?

              1. l
                lovetocookPEI RE: bearzie Feb 25, 2012 01:03 PM

                OMG, I had forgotten all about that pot roast. My Mother used to make it!!

                1 Reply
                1. re: lovetocookPEI
                  coll RE: lovetocookPEI Feb 25, 2012 01:13 PM

                  The first time I made meatloaf, I followed the Ann Landers recipe which was supposed to be the end all and be all. Called for a package of Lipton Onion Soup. I never had such bad indigestion!

                2. Bada Bing RE: bearzie Feb 25, 2012 01:10 PM

                  Try a teaspoon of fish sauce, if you have that.

                  1 Reply
                  1. re: Bada Bing
                    ipsedixit RE: Bada Bing Feb 25, 2012 01:25 PM

                    Many fish sauces have MSG, some don't, but many many do.

                  2. ipsedixit RE: bearzie Feb 25, 2012 01:32 PM

                    I would find some Porcini Powder and use it judiciously in combination with some crush Star Anise.

                    1 Reply
                    1. re: ipsedixit
                      Bada Bing RE: ipsedixit Feb 25, 2012 01:50 PM

                      Cool idea. Some concentrated porcini juice from soaking porcinis would also work. I keep that juice around frozen in ice-cube form.

                    2. r
                      rizzo0904 RE: bearzie Feb 26, 2012 01:56 PM

                      This is my fav: it's different, but delicious.

                      Ingredients

                      1/3 cup all-purpose flour
                      1 teaspoon salt
                      1/4 teaspoon pepper
                      3 pounds boneless beef rump or chuck roast
                      2 tablespoons cooking oil
                      1 1/2 cups beef broth
                      1/2 cup chutney
                      1/2 cup raisins
                      1/2 cup chopped onion
                      1 1/2 teaspoons curry powder
                      1/2 teaspoon garlic powder
                      1/2 teaspoon ground ginger

                      Directions

                      Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. Cover and bake at 325 degrees F for 3 hours or until meat is tender. Thicken gravy if desired.

                      1 Reply
                      1. re: rizzo0904
                        r
                        rizzo0904 RE: rizzo0904 Feb 26, 2012 01:58 PM

                        I use mango chutney and add potatoes and carrots.

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