We are going to my in-law’s for Thanksgiving. I know there are going to be lots of amazing side dishes and a huge turkey, but I’m there for the pot roast. Unconventional, I know, but I am here to tell you that my mother-in-law’s pot roast is a revelation and I probably won’t eat a bite of turkey all day. I begged my mother-in-law for her recipe and it turns out that it just involves adding dry french onion soup to the roast.
You know how I am, I can’t just go buy a packet of onion soup, I have to make my own. I mix it up each time I make a roast, so I don’t keep it on hand since I only make one, maybe two roasts a month. My roast isn’t exactly like my mother-in-law’s, but it’s darn close. And the best roast I’ve made since I learned how to cook meat. So it keeps me held over until I can back up to Amish country and avail myself on the comfort of roast beef and mashed potatoes.
Dry French Onion Soup Mix
Dry French Onion Soup Mix
- 2 1/2 Tbsp. dried onion flakes
- 1 1/2 tsp. dried parsley
- 1 tsp. dried onion powder
- 1 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. ground black pepper
- 1/4 tsp. paprika
- 1/4 tsp. dried mustard
