Categories: Beef, Main Dish, Rachael Ray

Ingredients

• 1 (2 1/2 lb) beef brisket
• 1 lb baby carrot
• 6 russet potatoes, peeled and quartered
• 1 (26 ounce) jar marinara sauce
• 1 (1 1/4 ounce) package onion soup mix

Directions

1. Preheat oven to 350 degrees.

2. Line a roasting pan with enough foil to wrap the entire brisket.

3. Place meat in the middle of the pan; surround the meat with the carrots and potatoes.

4. In a bowl, mix the marinara sauce and onion soup mix; pour the mixture over the meat and vegetables.

5. Carefully fold the foil over the meat, vegetables, and sauce; fold to seal.

6. Cook for 2 to 2 ½ hours, until the meat is fork tender.

Email to a friend | Print this recipe | Back