Growing up we ate this Pot Roast on every Jewish holiday, and Christmas. My Polish Jewish grandmother taught it to my Swedish mother, and for the first time since both my grandmother and mother passed away I made it for our family holiday dinner.
Make sure to use First Cut Brisket, which is the leanest cut. Combined with the other ingredients the meat always comes out juicy.
Ingredients (serves 8) – Cook time approx. 3 hours
- 6 lbs First Cut Brisket
- 2 large white onions, sliced
- 2 cans Cream of Mushroom soup
- 2 packages Dry Onion soup mix
- 8 cloves garlic, chopped
- 3 tbs olive oil
- Salt and pepper
1. Remove excess fat from meat. Salt and pepper both sides of meat.
2. Put extra large pot over high heat. When pot is extremely hot add olive oil. Quickly add onions and meat. Sear meat, approx. 1 min on each side.
3. Remove pot from heat. Add garlic and dry onion mix. Then add soup and 4 cans of water.
4. Cover and cook on Medium heat for 2.5 hours. Feel free to add more water for a thinner gravy.
5. Remove meat, slice, then return back to pot. Cook for another 30 min or until tender.
6. With tongs put sliced meat onto a platter and pour gravy into a serving bowl.
Serve with Kasha Vanishkes and steamed green beans for complete meal.