Shelly's Recipe

BRISKET WITH VEGGIES

Category: Brisket/Cornbeef

1 (5 lb) beef brisket
1/2 tsp salt and pepper
1 lb carrots, cut into chunks
4 lb small potatoes
2 cups water
1/4 cup Worcestershire sauce
1 envelope dry onion soup mix

Trim fat from brisket; place in brisket in a large Dutch oven. Sprinkle with salt and pepper. Add carrot chunks and next 3 ingredients; sprinkle with soup mix. Bake, covered, at 350 for 4 hours. Serves 10-12