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All-American Beef Brisket
1 cup of dry red wine or beef broth
1 Pack mushroom onion soup mix
2 1/2 pounds of thin cut beef brisket, trimmed of fat
12 small (1 1/2 lb) well scrubbed red potatoes
9 medium
carrots cut in 2" chunks
Heat oven to 350ºF. Pour wine into 5-Quart Dutch Oven . Stir in soup mix until blended. Add beef & turn to coat. Cover & bake 2 hours. Add potatoes & carrots. Cover & bake 1 hour longer or until meat & vegetables are tender. Remove meat to a cutting board. Cover loosely with foil & let stand 10 minutes. Cut in thin slices against the grain. Arrange on serving platter with vegetables. Spoon some gravy over meat. Serve with remaining gravy.
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