Ingredients
1 (2 1/2-lb) beef brisket
1 (1-lb) bag baby carrots
6 russet potatoes, peeled and quartered
1 (26-oz) jar of marinara sauce
1 packet of onion soup mix
Preparation
Preheat oven to 350 degrees F. Line a roasting pan with enough aluminum foil to wrap the entire brisket. Place the meat in the middle of the pan. Surround the meat with the carrots and potatoes. In a bowl, mix the marinara sauce and onion soup mix. Pour the mixture over the meat and vegetables. Carefully fold the foil over the meat, veggies, and sauce, and fold to seal. Cook for 2 to 2 1/2 hours, until the meat is fork tender.
