Pot Roast without using pre-packaged Lipton Soup
This is my fav: it's different, but delicious.
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
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.
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?
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.
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.