Submitted By: DishyDelishy
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1 large onion, sliced
2 medium garlic cloves, minced
1 pound baby carrots
5 oz mushrooms, sliced (about 2 to 2 1/2 cups)
2 1/2 pound raw lean beef brisket, trimmed, use brisket from the flat half
28 oz canned crushed tomatoes
1 tsp paprika
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
2 Tbsp fresh lemon juice
2 Tbsp sugar
Preheat oven to 325F.
Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.
In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.
Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from oven; uncover, stir and use pan juices to baste meat. Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.
Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch thick pieces. Serve meat and vegetables with sauce spooned over top. Yields about 3 ounces of beef plus 3/4 cup of vegetables and sauce per serving.