Brisket With Onion Gravy And Vegetables

By cbrendel

Ingredients

• 1 envelope (from a 2.3 oz. box) beef-flavor mushroom-soup mix
• 4 c. sliced onions
• one 3-lb. beef brisket (thin cut), top fat trimmed to 1/4 inch
• 2 lbs. small red potatoes (about 1/2), scrubbed and cut in halves
• 1 lb. carrots, cut in 2-inch pieces

Preparation

Step 1

Heat oven to 350 degrees F. Bring 2 cups water and the soup mix to boil in a 4- to 5-quart Dutch oven. Remove from heat. Scatter half the onions over soup mixture. Add meat, fat side up. Scatter remaining onions on and around meat. Cover and bake 1/2 hours. Put potatoes and carrots around meat. Cover and bake 1 1/2 to 2 hours longer until meat and vegetables are tender. Remove meat to cutting board and slice across the grain in thin slices. Serve with the vegetables and pan gravy.