Brisket With Onion Gravy And Vegetables - cooking recipe

Ingredients

1 envelope (from a 2.3 oz. box) beef flavor mushroom soup mix
4 c. sliced onions
1 (3 lb.) beef brisket, thin cut
2 lb. small red potatoes (about 12), scrubbed and cut in halves
1 lb. carrots, cut in 2-inch pieces

Preparation

Heat oven to 350\u00b0.
Bring 2 cups water and the soup mix to boil in a 4 to 5-quart Dutch oven.
Remove from heat.
Scatter half the onions over soup mixture.
Add meat, fat side up. Scatter remaining onions on and around meat.
Cover and bake 1 1/2 hours.
Put potatoes and carrots around meat.
Cover and bake 1 1/2 to 2 hours longer until meat and vegetables are tender. Remove meat to cutting board and slice across the grain in thin slices.
Serve with the vegetables and pan gravy.