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Source: FamilyTime Community Cookbook

Fanny Fanwick's Famous Pot Roast
A good brisket pot roast is warm and welcoming during the holidays. This family recipe has been passed down through five generations.
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Serves: 8
Prep Time: 10 minutes
Cook Time: 2 1/2 hours
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3 to 4 pounds beef brisket
3 pounds onions, chopped
1 16-ounce can tomato sauce
1 bay leaf
salt, to taste
1 cup water
1 to 2 garlic cloves, chopped




Put the brisket in large deep pot or Dutch oven and add the rest of the ingredients.

Bring to a boil over high heat and then reduce the heat so that the liquid simmers. Cover the pot and cook for about 2 1/2 hours or until the meat is tender and cooked through and the gravy tastes rich and oniony. Adjust the heat up or down to maintain the simmer. 


Tip: This is even better when cooked a day ahead of time and refrigerated overnight. Skim any fat, reheat, and serve.






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