Categories: Beef, Main Dish, Rachael Ray
Ingredients
- 1 (2 1/2 lb) beef brisket
- 1 lb baby carrot
- 6 russet potatoes, peeled and quartered
- 1 (26 ounce) jar marinara sauce
- 1 (1 1/4 ounce) package onion soup mix
Directions
- Preheat oven to 350 degrees.
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Line a roasting pan with enough foil to wrap the entire brisket.
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Place meat in the middle of the pan; surround the meat with the carrots and potatoes.
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In a bowl, mix the marinara sauce and onion soup mix; pour the mixture over the meat and vegetables.
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Carefully fold the foil over the meat, vegetables, and sauce; fold to seal.
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Cook for 2 to 2 ½ hours, until the meat is fork tender.