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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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A Jewish pot roast. Ingredients:
1 (5 lb) beef brisket |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 lb carrot, cut into chunks |
4 lbs tiny new potatoes |
2 cups water |
1/4 cup worcestershire sauce |
1 (1 ounce) envelope onion soup mix |
Directions:
1. Trim fat from brisket; place brisket in a large Dutch oven. Sprinkle with salt and pepper. Add carrot chunks and next 3 ingredients; sprinkle with soup mix.
2. Bake, covered, at 350 degrees Fahrenheit for 4 hours.
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