Pot Roast of Beef

1. 1

   Mix first four ingredients and pat into the surface of brisket.

2. 2

   Melt butter in a Dutch Oven and put in the meat and brown it thoroughly on all sides.

3. 3

   When the meat is a dark rich brown, put a rack under it so that it will not stick.

4. 4

   Discard fat.

5. 5

   Add 1/2 cup water or tomato juice and the pkge.

6. 6

   of onion soup.

7. 7

   Put on the cover, lower the heat and cook very slowly until the meat is fork tender, about 3-4 hours.

8. 8

   Add a little liquid from time to time as it cooks away, but never have the liquid more than one inch deep.

9. 9

   One hour before the pot roast is done, add potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.