The most delicious pot roast dip recipe

The best place to get inspiration for a truly delicious dip is from the foods that we already love. Pot roast is a family favorite that’s always in the rotation. I have a secret ingredient that really elevates that flavor and makes it one of the easiest dinners to put it on the table. Now I’m sharing it with you in dip form. Could there be anything better?

Now let’s get right to the good stuff…

how to make pot roast dip

INGREDIENTS:

Gather your ingredients and get ready to make this amazing dip, good enough to eat as a meal. This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

• 2 cups precooked shredded pot roast
• ½ pack Lipton beefy onion soup mix
• 1 24 oz container prepared mashed potatoes
• 4 oz cream cheese (softened)
• 1 Tbsp horseradish
• ½ sweet onion
• 2 small carrots
• 1 Tbsp butter
• Salt & pepper to taste

ingredient information:

• Prepped mashed potatoes: Every grocery store in America has prepped and easy to use mashed potatoes. They make this recipe so easy to throw together. However, if you’re a “I must make from scratch” girlie…go for it.
• Pre-cooked pot roast: I found various versions of pre-cooked roast in the grocery stores in my area. Aldi had some brisket that would work for this and Giant Eagle had an Italian roast with gravy. Of course, you can also choose to make your roast. If you start from scratch, my preferred method is to cook it low and slow in a crockpot with the Lipton onion coup mix.
• Lipton beef onion soup mix: This ingredient is key to the finished flavor of this dish. Don’t skip it. You can also use the onion or golden onion flavors instead.
• Horseradish: You can skip the horseradish. I know it’s not everyone’s cup of tea. But I definitely wouldn’t. It really elevates the flavor.

instructions:

Stick around to the end, and I’ll tell you how I made simple homemade bread crumbs.

1. Preheat the oven to 375 degrees.
2. Dice the carrots and onions.
3. Melt the button in a pan and add the carrots and onions. Cook until carrots are soft and onions are translucent. Season with salt and pepper.
4. In a bowl, add the mashed cooked mashed potatoes, cream cheese, and horseradish.
5. Mix until smooth with a wooden spoon.
6. Mix in the carrots and onions to the potatoes. Season with salt and pepper.
7. Transfer it from the bowl into a 2-quart baking dish.
8. In another bowl, mix the shredded pot roast and Lipton soup mix.
9. Layer the beef on top of the potatoes.
10. Bake for approximately 25 to 30 minutes until dip is heated through.

my recipe tips

• Not pictured: Cooking the carrots and onions is not pictured, but I think you can handle it without the hand holding. Just add butter to a pan over medium heat. Toss in the diced carrots and onions, season with salt and pepper and cook until soft and onions are translucent.
• Size matters: The key to a good dip is being able to get all of the flavors in one bite. To do this, you’ll need to cut the roast into extra small pieces. It’s not enough just to just shred it.
• Use those leftovers: This dip would be the perfect way to handle leftovers.

recipe video

🍽️ serving ideas

There are lots of things that you can dip into this delicious pot roast dip, but our favorite is some buttered crusty bread. You can also use garlic toasties. Check out the recipe HERE. Other ideas for yummy things to dip into this pot roast are crackers, store made toasties, bagel chips, flatbread or even soft pretzel bites. If you want a healthier version, use celery sticks or baby carrots.

If you’re having a get together with lots of appetizers, this dip recipe is great alongside this baked charcuterie dip or this waffle cone dip for some sweetness. Then there will be a little something for everyone.

do we have a preferred cream cheese brand?

Yes!!! I understand that this is a personal preference, but I always use Philadelphia cream cheese (even though Philly is our sports rival here in Pittsburgh). There’s just something about the taste. That being said, any cream cheese brand will work just fine. So, stick with your favorite brand when making this dip.

recipe notes

• Tips: Check out my recipe tips above to help you get the best results for this super yummy dip.
• Storage: Keep leftovers (if you even have any) covered in plastic wrap or in an airtight container in the fridge for up to 4 to 5 days. I don’t recommend freezing this dip, as it may affect the texture.
• Dip prep: You can fully prepare this dip ahead of time. If you bake it straight from the fridge, add about 5 to 10 additional minutes to the cook time.
• Reheat: You can use the microwave, air fryer or oven to reheat this dip. My preference is to place it back in the oven until warmed through. Whatever method you decide to use, keep a close eye so that the dip does not become overworked or even burnt.