Lipton Soup Pork Roast
Transform your Sunday dinner with this savory and melt-in-your-mouth Lipton Soup Pork Roast recipe! Featuring a tender, slow-cooked pork shoulder roast infused with the rich, savory flavors of Lipton onion soup mix, this one-pot meal is as comforting as it is simple to prepare. Searing the pork locks in flavor, while a medley of hearty carrots and potatoes soaks up the delicious pan juices, enhanced with garlic, thyme, and a touch of beef broth. Perfect for cozy family gatherings or meal prepping, this oven-roasted dish requires minimal hands-on time but delivers maximum flavor. Serve it with a drizzle of the herby, onion-infused broth for a truly irresistible feast. This recipe is ideal for highlighting keywords like "Lipton onion soup mix recipes," "slow-cooked pork roast," and "one-pot comfort meals" on your site!
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Recipe Information
Ingredients
- 3 lbs Pork shoulder roast
- 1 packet Lipton onion soup mix
- 1 cup Water
- 4 medium Carrots, peeled and cut into chunks
- 4 medium Potatoes, cut into chunks
- 3 cloves Garlic cloves, minced
- 2 tbsp Olive oil
- 1 tsp Black pepper
- 1 tsp Dried thyme
- 1 cup Beef broth
Instructions
Preheat the oven to 325°F (165°C).
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Season the pork roast with black pepper and thyme. Sear the roast on all sides in the heated skillet until browned, about 3-4 minutes per side. Remove the roast and set aside.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
Pour in the water and beef broth, scraping the bottom of the pan to deglaze and remove any browned bits.
Stir in the Lipton onion soup mix until fully dissolved.
Place the pork roast back into the skillet or Dutch oven. Arrange the carrots and potatoes around the roast.
Cover the skillet or Dutch oven with a lid or foil, and transfer it to the preheated oven.
Cook for 3 1/2 to 4 hours, or until the pork is fork-tender and reaches an internal temperature of 145°F (63°C).
Remove the skillet from the oven and let the roast rest for 10 minutes before slicing.
Serve warm with the vegetables and pan juices drizzled over the top.
Nutrition Facts
Calories |
4330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.8 g | 387% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 19.4 g | ||
| Protein | 264.8 g | 530% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 7466 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
