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Brisket Pot Roast I (M, TNT)
Source: Unknown
Serves: 8-10

3-4 medium onions
3-4 pound single brisket
1 teaspoon salt
3 cloves garlic, minced
1/4 teaspoon pepper
1/2 teaspoon paprika
1 pound carrots
3/4 pound fresh mushrooms, sliced
2 pounds potatoes, peeled and cut in quarters
Bay leaf
1 cup unseasoned tomato sauce or puree
1/4 cup ketchup
2-4 cups water

Cut up the onions and place in the bottom of a large Dutch oven or covered roasting pan. Sprinkle in the minced garlic.

Season the brisket with the spices and place over the onions.

Peel the carrots and cut them into 1" long pieces. Add them to the pot. Add the potatoes.

Mix the tomato sauce, ketchup, and water together and pour over the meat. Cover and bake at 375°F for about 3 hours. Check often and add more water as needed. Brisket is done when it easily breaks apart with a fork.

Posted by Sam M. Rasheed

Nutritional Info: N/A