1. Mix first four ingredients and pat into the surface of brisket. 2. Melt butter in a Dutch Oven and put in the meat and brown it thoroughly on all sides. 3. When the meat is a dark rich brown, put a rack under it so that it will not stick. Discard fat. 4. Add 1/2 cup water or tomato juice and the pkge. of onion soup. 5. Put on the cover, lower the heat and cook very slowly until the meat is fork tender, about 3-4 hours. 6. Add a little liquid from time to time as it cooks away, but never have the liquid more than one inch deep. 7. One hour before the pot roast is done, add potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
