Roasted Brisket

By dmg9548

Ingredients

• 1 large onion(s), sliced
• 2 clove(s) garlic clove(s), minced (medium)
• 1 pound(s) baby carrots
• 5 oz mushroom(s), sliced (about 2 to 2 1/2 cups)
• 2 1/2 pound(s) raw lean beef brisket, trimmed
• 28 oz canned crushed tomatoes
• 1 tsp paprika
• 3/4 tsp table salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 2 Tbsp fresh lemon juice
• 2 Tbsp sugar

Details

Servings 8
Preparation time 15mins
Cooking time 195mins

Preparation

Step 1

Preheat oven to 325ºF.


Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.


In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.


Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from oven; uncover, stir and use pan juices to baste meat. Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.


Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch-thick pieces. Serve meat and vegetables with sauce spooned over top. Yields about 3 ounces of beef plus 3/4 cup of vegetables and sauce per serving.