Brisket

• 2 onions, chopped
• 1 green bell pepper, chopped
• 1 (4 oz.) can mushrooms, drained
• 3 to 4 lb. beef brisket
• 1/2 envelope onion soup mix
• 1 tsp. pepper
• 3/4 c. red wine
• 8 carrots, peeled and quartered
• 4 potatoes, peeled and cut into eighths

1. In a medium skillet, saute onions until lightly browned.
2. Add bell pepper and mushrooms; saute until soft and set aside.
3. Place 1/3 of sauteed mixture on a large sheet of heavy foil in a shallow roasting pan.
4. Place meat on top and add remaining sauteed mixture.
5. Sprinkle with onion soup mix and pepper.
6. Pour wine around meat.
7. Arrange carrots and potatoes around meat.
8. Wrap airtight in foil, allowing space for gravy to form.
9. Bake in preheated 325u0b0 oven for 3 to 4 hours.
10. Slice meat across grain and serve with pan juices and vegetables.
11. Makes 6 to 8 servings.

onions, green bell pepper, mushrooms, beef brisket, onion soup, pepper, red wine, carrots, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567014 (may not work)