Recipe(tried): For Alice in OH

This is my version of the popular California Roast from the ‘50’s or ‘60’s. Everyone loves it – an old-fashioned, good-tasting pot roast. Have to admit, though, that since trying Gina’s Eye Roast using golden mushroom soup, I’ve abandoned ship on this a little. With Gina’s recipe I still use the Beefy Onion Soup instead of plain onion and I throw in a splash of red wine (maybe cup). Alice, if you type Gina’s Eye Roast Dinner in the search box (for all boards), the first item I believe is the menu she recommended using her “tried and true” recipes – do yourself a favor and look at the post. Also somewhere on this board is a place showing daily menus. And don't miss a post on Mon for Swiss & Cheddar Bake (chicken). Right up our ally - quick and easy to prepare.

Roast Beef

One 3-1/2 lb. (approx.) rump roast
1 envelope dry Lipton Beefy Onion Soup
1 can cream of mushroom soup (undiluted)
Accent and a little garlic powder if desired

Trim all fat from roast (please use rump and not the less expensive bottom round roast – won’t be the same). Place in the center of a large sheet of heavy-duty aluminum foil. Sprinkle roast lightly with garlic powder and Accent if desired. Combine beefy onion and cream of mushroom soups until smooth; spoon over roast. Double fold top of foil and then fold ends with fold up (it will leak). Place onto an additional sheet of aluminum foil and wrap again. Put into an open roasting pan (with all this wrapping, it may still leak).

Roast for one hour at 325 degrees. Reduce oven temperature to 300 degrees and cook an additional four hours. The slow cooking will make the meat fork-tender and it makes its own gravy. Let rest 5-10 minutes before slicing. After I slice the roast with an electric knife (makes quick work of it), I cover the meat platter loosely with aluminum foil so the beef will not dry out while I’m pouring the gravy and getting the rest of the dinner to the table.