Brisket Pot Roast Style


  • 1 (4 lb) beef brisket
  • 1 (28 ounce) can stewed tomatoes
  • 1 yellow onion, sliced
  • 9 carrots, scraped
  • 10 white potatoes
  • 4 whole garlic cloves

1 Preheat oven to 450 degrees. 2 Coat roasting pan with olive oil. Slice onion and place about a third in the bottom of the pan. Sprinkle with garlic salt and paprika. Put brisket on top of onions with fat side up. 3 Cut the remainder of the vegetables and scatter them, along with the cloves of...

View full recipe at SpringPad


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