Air Date: 9-3-08
12 to 15 Servings
1 (4- to 5-pound) beef brisket
1 (28-ounce) can crushed tomatoes
1 envelope (from a 2-ounce box) onion soup mix
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon pepper
Preheat oven to 350°F. Coat a roasting pan with nonstick cooking spray.
Place brisket in roasting pan.
In a large bowl, combine remaining ingredients. Pour over brisket, cover tightly with aluminum foil, and bake about 3 hours, or until meat is fork-tender. Slice brisket across the grain and serve with pan drippings.
NOTE: If you want to make this in advance, just put the sliced brisket back into the pan of drippings, cover, and keep refrigerated. Reheat it in the oven before serving.