"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roast “Beast” Recipe

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This recipe for Roast “Beast”, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda

Category:
Category:

Ingredients:  
Ingredients:  

A medium-sized roast (e.g. rump, chuck) in a pan.
1 potato per person to be served
1 bag of peeled baby carrots (a pound or so)
1 can of Campbell’s French Onion Soup

Directions:
Directions:
You don’t need to preheat the oven for this one:

Put a medium-sized roast in a pan. (I usually use a 9 x 13 Pyrex pan.)
Lay potatoes alongside the roast in the pan.
Dump a bag of peeled baby carrots next to the roast and potatoes.
Pour a can of Campbell’s French Onion Soup over the meat.

Cover the pan closely with tinfoil and put it into the oven. Turn the oven on to 325 degrees. After about four hours, open the oven and dinner will be ready. (If you want, you can make beef gravy using the method given in this book for turkey gravy.)

Personal Notes:
Personal Notes:
This is the way Grandma Fern used to cook an oven pot roast. It’s tasty and easy and has been a standby at 1835 Charles Place, where the dish received its official name.

 

 

 

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