Reply #1: My MIL's Pot Roast

[The empressof all]

This is the never fail Brisket Recipe used for Passover.

You need a First Cut Brisket (The butcher knows what this is---You really can use any pot roast for this recipe but for a holiday meal we always use the Brisket)

Lay two large sheets of heavy duty foil in a roasting pan and place the brisket on the foil. You'll want to have enough foil to wrap the meat completely. You want to be able to form a loose pouch


With the meat on the foil, add a pouch of Lipton Onion Soup Mix, one cup beef broth and one cup water. You can also add carrots, celery and or dried prunes.

Seal the foil into a large pouch and cook in a 325 oven. I usually go about 20 minutes a pound.

When done take the roast out of the oven and let it sit unopened for at least a half an hour. Don't peek.


This roast is much better the second day and we usually cook it the day before and warm it up in the juices.