Boil the beans in water until tender or follow the directions on the package. Strain the beans and set aside.
Preheat oven to 350 degrees. Line the bottom of a roasting pan with the onion slices. Add the carrots and the cooked and strained beans. Season the meat with salt and pepper to taste and place over the vegetables. Mix the brown sugar, tomato soup, and water and add to the pan, pouring over the meat. Cover tightly (for best results, use heavy-duty aluminum foil). Cook approximately 3 1/2 hours, until meat and vegetables are tender.
Editor’s Note: After cooking, remove the meat to a cutting board to cool and drain the vegetables from the gravy with a slotted spoon and place in a bowl. Refrigerate the gravy for a few hours or overnight and remove any fat (there won’t be much). Slice the meat when cool and place in a large serving dish. To serve, pour the gravy over the meat and place the vegetables around the sides of the dish. Or, add some of the gravy to the meat and pass around the rest of the gravy and the vegetables separately.
Julie Weisman is an important member of the ShalomBoston.com team and belongs to a family of great cooks.