Stir 3 tablespoons of dry onion soup mix into 16 ounces of sour cream.
Add 3 tablespoons of onion soup mix to a medium saucepan and stir in 4 cups of water. Bring to a boil over medium-high heat, then reduce heat and simmer for approximately 10 minutes, stirring occasionally, until onions have softened and soup has thickened.
Sprinkle 3 tablespoons of dry mix over roast. Cook using your preferred cooking method. (I like using an Instant Pot pressure cooker, and I put in 3 tablespoons of soup mix and 1 can of beef broth with my roast, then cook at HIGH pressure for 90 minutes with NPR.) For extra flavor and ease, use the leftover liquid and drippings to make onion gravy!
Toss about 2 lbs of diced or quartered (peeled or unpeeled depending on preference) potatoes in a large bowl with 1/3 cup olive oil and 3 tablespoons soup mix until thoroughly coated. Spread potatoes onto a baking sheet and roast in 425 degrees Fahrenheit oven for 35-40 minutes.
Mix 1-2 tablespoons of dry soup mix with 1 stick (1/2 cup) of softened butter. Use for searing salmon, pork chops, or steaks!
Be sure to shake or stir your mix before using to redistribute ingredients that may have settled.
Nutrition information provided as an estimate only.