"That's What Friends Are For"


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published May, 2001




brisket, pot roast, roast beef, beef ribs




The following recipe is easy to prepare delectable to eat and freezes extremely well. This one is for my biggest fan, #2 son, Jon Levy of Boston.


You can use a conventional roasting pan with a lid or as I use, 2 aluminum throw-away pans (doubled) and covered with aluminum foil for baking.

ingredients

  • 6 lbs of brisket / flat end / usually 2 pieces
  • 4 cans 10 3/4oz tomato soup / Campbell's
  • 2 lbs yellow onions / peel / cut up
  • 2 lbs small new potatoes / peel (or lge quartered)
  • salt & pepper

instructions

  • Pre - heat oven to 375
  • Put cut up onions on bottom of pan / season with salt & pepper
  • Pour 2 cans of tomato soup over onions / no water
  • Put meat fat side up on onions / season with salt & pepper
  • Pour remaining 2 cans of soup over meat
  • Cover pan with lid or aluminum foil / bake 3 hours - uncover
  • Add potatoes / cover / bake 1 hour
  • Remove meat / strain gravy / add 6 oz of water
  • Chill gravy / remove fat
  • Chill meat / slice
  • Add meat & potatoes to gravy / heat & eat or freeze in usable portions
  • Serves 8 to 10 adults


ingredients

  • 4 - 5 lb boneless chuck roast
  • 2 lbs yellow onions / cut up
  • 1 bunch carrots / peeled & cut up
  • 2 lbs potatoes / peeled & cut up
  • 2 cans 10 3/4oz tomato soup / Campbell's
  • 1 cup ketchup
  • Salt & pepper

instructions

  • 5 quart pot
  • Cut roast into large cubes
  • Add salt & pepper to taste
  • Put onions, soup & ketchup in pot / heat
  • Add carrots and meat / bring to boil
  • Lower heat to simmer / cover / cook 3 hrs.
  • Add potatoes / cover / cook 1 hour
  • Strain gravy / remove fat
  • Serves about 6 adults





My preference for a roast cooked without a lid in the oven is called a rump roast. If you pick one with marbleized graining it is just as good as a rib roast and a lot less expensive.

Again my roasting pan is a double throw-away aluminum pan still enabling the bottom one to be re-used. The pan is not covered. Oven roasts are cooked without lids.


rump roast

ingredients

  • 4 lb marbleized rump roast
  • 4 cloves of garlic / sliced thin
  • Lawry's Seasoning
  • Water
  • Potatoes / bake while roast is cooking

instructions

  • Pre-heat oven to 375
  • Place roast in pan fat side up
  • Cut 8 slits in meat, 1" wide & 1" deep / fill with slice of garlic
  • Season roast generously with Lawry's Seasoning
  • Add water to cover bottom of pan
  • Bake in oven 2 hours for medium done
  • Serves 6 to 8 adults

Rib Roast instructions are the same except for these few changes. Do not make slits. Garlic is not necessary. A roast with 2 or 3 ribs will take about 2 hours to cook. Cooking time depends on whether the 1st or last cuts of the roast are used. Make sure the butcher cracks the bones for easier slicing.




beef ribs

ingredients

  • Flat roasting pan or foil pan
  • 3 beef ribs per person
  • 1 bottle of barbecue sauce

instructions

  • Pre - heat oven to 350
  • Single layer ribs in pan
  • Cover / bake 1 hour
  • Uncover / brush generously with sauce
  • Re-cover / bake 1 hour
  • Uncover / bake 1 hour adding sauce as needed and basting every 20 min.



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