Ingredients

• 4 to 5 pound beef brisket (not corned!)
• 2 - 10 ounces cans condensed golden mushroom soup
• 3 medium potatoes
• 5 stalks celery, leaves removed
• 6 small white or yellow onions
• 6 carrots, peeled and cut into 2-inch chunks
• salt and pepper to taste
• one package Lawry’s brown gravy mix (the kind that makes one cup)

Directions

1. Spread a layer of soup in the bottom of a disposable roaster (that’s about 1/2 can) and place the roaster on a cookie sheet for stability.

2. Salt and pepper the brisket on both sides and then plunk it, fat side up, in the middle of the roaster.

3. Peel the potatoes and cut each one into six chunks. Arrange them on top of the soup and around the sides of the brisket.

4. Cut the celery stalks into 2-inch pieces. Arrange them on top of the soup and around the sides of the meat.

5. Peel the onions. Cut them in half and arrange them on top of the soup and around the sides of the brisket.

6. Peel the carrots. Cut them in 2-inch chunks and arrange them on top of the soup and around the sides of the meat.

7. Salt and pepper the veggies and then slather the remaining soup over the top of everything in the roaster. Cover the roaster with a sheet of heavy duty foil to keep the steam in.

8. Bake your Brisket and Veggies at 350 degrees F. for 4 to 5 hours, or until it practically falls apart.

9. Take off the foil the last half-hour of baking.

10. When the time is up, remove the roaster from the oven and let it cool for another half-hour before serving.

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