First thing first; this post could look like it was sponsored by Knorr, but in reality, it’s not. So why did I decide to mention a brand name over another, when I could easily have omitted it and simply mentioned that I used an envelope of onion soup?
Well, simply put, I have made this recipe many times, and I think it’s fair to say that most people of my generation grew up eating something similar, it was a very popular dish then and still is one of my favourite dishes.
Like I mentioned, I have made this recipe using other brands of onion soup mix, but if you haven’t tried it with the Knorr onion soup, you must! It really does have a superior taste than most brands. I truly love it.
This is a dish that is perfectly suited for the colder days ahead of us. Yes, fall is here and winter is knocking at our doors, calling for comfort food with rich and deep flavours. You could serve this dish with creamy mashed potatoes or egg noodles, but I prefer to simply serve this with a good crusty bread. There are plenty of juices to soak that bread in, to enjoy the rich flavours.
- 1 blade roast (about 2 pounds)
- 1 tbsp of olive oil
- 1 small rutabaga (cut into big cubes)
- 3 medium potatoes (cut into big cubes)
- 3 carrots (cut into chunks)
- 1 small onion (cut into chunks)
- 1 Knorr onion soup envelope
- 2 cups of beef broth
- 1 bay leave
- Salt and pepper to taste
- Parsley to garnish
- In a large pan heat up 1 tbsp of olive oil.
- Salt and pepper the beef on each side.
- Brown the meat on both sides (about 4 minutes on each side).
- Set aside on a plate.
- Rub the meat with half the onion soup envelope on both sides.
- Place the meat in a large oven safe dish.
- Add all the vegetables around and on top of the meat.
- Sprinkle on the remainder of the onion soup envelope.
- Pour on the beef broth.
- Add in the bay leaves and salt and pepper to taste.
- Cover and bake in a preheated oven at 350 F for 3 hours.
- Garnish with freshly chopped parsley.