Beef brisket is the perfect winter comfort food after a long day on the road. Nothing fills the belly better than tender, melt in your mouth beef brisket, crisp baby carrots and redskin potatoes.
This meal is a snap to throw together. Just stick it in the oven and forget about it.
There are so many cuts of beef that can be use for pot roast but beef brisket is a no-fail version. Typically beef brisket comes in a large slab. Have the butcher cut down the amount you'll need. My local grocery carries smaller cuts, perfect for a family meal.
The key to this tender pot roast is aluminum foil and plenty of beef broth in the pan. A tight seal helps create a Dutch oven effect which retains the heat and leads to a very tender roast.
Easy French Onion Beef Brisket
- 3 pounds beef brisket
- 1 can Campbell's French Onion Soup
- 1 can beef broth
- Baby carrots
- Redskin potatoes, sliced in half
Preheat the oven to 350°F. In a large baking dish place the beef brisket fat side up. Pour the French onion soup over the top of the brisket and add half a can of beef broth to the pan. Cover tightly with aluminum foil. Bake for three hours.
Remove the brisket from the oven and remove the top layer of fat. Shred the beef brisket or slice into pieces and return it to the pan. Add the rest of the beef broth to the pan. Add enough carrots and potatoes, recover the pan with the aluminum foil and return to the oven for another hour.
Serves 6. Total time: 4 hours.