Ingredients: |
Ingredients: 1 disposable aluminum foil roasting pan (you are going to want to toss the pan, don't use your real cookware for this recipe)
4-5 lb brisket
2 cans golden mushroom soup
3 potatoes, white or sweet or a combo, large
5 stalks of celery
6 small onions
6 carrots
Salt and pepper
1 package brown gravy mix or a jar of beef gravy
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Directions: |
Directions:Spray the inside of the roaster with Pam. Spread 1/2 of one can of soup on the bottom.
Trim excess fat off brisket as desired, you need to leave some fat so the veggies don't burn. Salt and pepper the brisket all over, then put it fat side up on the soup. Brown the brisket lightly if you want to, but that step is not necessary in this recipe because of the high heat.
Peel and cut vegetables in half, put in over the meat, salt and pepper lightly.
Pour remaining soup over veggies.
Cover tightly with aluminum foil.
Bake at 350º for 4-5 hours. Uncover for last 1/2 hour and turn up the heat to 450º to develop crust.
Cool for 30 minutes before serving.
If the liquid in the bottom is too thin for gravy, pour into a saucepan and add the gravy mix or jar of gravy.
I think there may have been a typo in the original recipe as it called for 450º for the whole 4-5 hours, this yielded a very tender flavorful roast, but inedible vegetables that were a waste. Try taking the vegetables out when you take the foil off and turn up the oven to 450. This may prevent burning of the vegetables. |
Personal
Notes: |
Personal
Notes: Pot roast is one of my favorite foods, there is something just wonderfully comforting and homey about a well done pot roast. This is one of at least three pot roast recipes people submitted for this cookbook. This one is good for a crowd, has classic pot roast flavor and you get to throw away the pan.
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