Ken Schechet wrote:These recipes all look great and they are particularly interesting to me because in my house Pot Roast meant brisket.
Take about a 4 pound brisket and season well with salt, pepper and paprika. Then lightly coat with flour.
Brown the meat in olive oil in a heavy pot.
Saute at least 6 to 8 large onions in a separate pan until limp. (If you're lazy they can just be thrown in the pot)
Add one envelope of onion soup mix (the kind you make a dip out of.)
Add about a cup of water.
Cook slowly for about 2 hours with the lid on and onions above and below the meat. Add water if necessary. The onions should become a gravy.
Now the important part:
When cooked, let the roast cool and then put in the refrigerator for a day.
Take the meat out and slice it. Put back into the gravy.
Let sit in the gravy for another day in the refrigerator.
Reheat on the stove or in the oven, basting with the gravy, and serve.
This is very simple, unsophisticated, etc, but tender and delicious. Add some favorite vegetables, possibly potato pancakes and a good, substantial wine and you won't regret it.
Tender and delicious is very sophisticated--but I understand what you mean re the Liptons Soup. Btw, I've never used that for anything but a dip, but last week at a Whole Foods Market in Seattle we fell for some brisket they had on the hot food line and it clearly had been seasoned with onion soup mix. And though I tend to be one who shuns such shortcuts, there was nothing not to love about that brisket--they gave me a sample and then I just HAD to have it for my lunch.