Yield: 6 Servings
|3 pounds||Beef Brisket, or orther cut of pot roast|
|2 larges||Onions, thickly sliced|
|3½ pounds||Small new potatoes|
|1½ pounds||Carrots, cut in quarters|
|1½ cup||Barbque sauce|
Source: Jewish Western Bulletin In bottom of deep roasting pan, arrange potatoes, onions and carrots.
Drizzle ¾ cup barbque sauce over vegetables. Brush both sides of brisket with remaining sauce and place on vegetables. Cover pan tightly with foil.
Place in 325*F oven for 3½ hours, until brisket is tender when pierced with fork.
Posted to JEWISH-FOOD digest V97 #066 by alotzkar@... (Al) on Feb 28, 1997.