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(2 ounce) onion soup mix
potatoes, cut up (optional)
Mix first 4 ingredients and pat into the surface of brisket.
Melt butter in Dutch Oven and put in the meat and brown it thoroughly on all sides.
When the meat is a dark rich brown, put a rack under it, so that it will not stick. Discard fat.
Add 1/2 cup water or tomato juice and the pkge. of onion soup.
Put on the cover, lower the heat and cook very slowly until the meat is fork tender, about 3-4 hours.
Add a little liquid from time to time as it cooks away, but never have the liquid more than one inch deep.
One hour before pot roast is done, add potatoes.