Fanny Fanwick's Famous Pot Roast

By Addie

A good brisket pot roast is warm and welcoming during the holidays. This family recipe has been passed down through five generations.

Ingredients

• 3-4 pounds beef brisket
• 3 pounds onions, chopped
• 1 16-ounce can tomato sauce
• 1 bay leaf
• salt, to taste
• 1 cup water
• 1-2 garlic cloves, chopped

Preparation

Step 1

Put the brisket in large deep pot or Dutch oven and add the rest of the ingredients.

Bring to a boil over high heat and then reduce the heat so that the liquid simmers. Cover the pot and cook for about 2 1/2 hours or until the meat is tender and cooked through and the gravy tastes rich and oniony. Adjust the heat up or down to maintain the simmer.

Tip: This is even better when cooked a day ahead of time and refrigerated overnight. Skim any fat, reheat, and serve.
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REVIEWS:

Perfect Crock Pot recipe as well. Can add any other ingredients you wish and great for any dining occasion.

It was very good. Easy, quick and very delicious. I made this in my Crock Pot which ena bles you to take off, forget about it and it is ready when you return.

I have been making this dish or a dish similiar to this for many years. I use dehydrated onion soup mix instead of onions. I know it does add a little more salt, but with the water it disapates and is not salty, and it's easier than peeling three pounds of onions. However,some people would rather the real thing. I also have done this in the oven in foil, and the onion soup mix but it takes a little longer. My favorite way to make this dish is in the slow cooker.Frances

Unfortunately, you are required to cook from the picture. Carrots and other expected vegetables are not mentioned in the recipe.