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Ingredients
- 1 c. Dry red wine or possibly beef broth
- 1 pkt mushroom onion soup Mix
- 2 1/2 lb Thin cut beef brisket Trimmed of fat
- 12 sm (1 1/2 lb) well scrubbed red Potaotes
- 9 med Carrots cut in 2" chunks
Method
- Heat oven to 350.
- Pour wine into 4-5 qt dutch oven.
- Stir in soup mix till blended.
- Add in beef & turn to coat.
- Cover & bake 2 hrs.
- Add in potatoes & carrots.
- Cover & bake 1 hour longer or possibly till meat & vegetables are tender.
- Remove meat to a cutting board.
- Cover loosely with foil & let stand 10 min.
- Cut in thin slices against the grain.
- Arrange on serving platter with vegetables.
- Spoon some gravy over meat.
- Serve with remaining gravy.
