1 c  Dry red wine or beef broth
1    Pack mushroom onion soup
Mix
2 1/2 lb Thin cut beef brisket
Trimmed of fat
12 sm (1 1/2 lb) well scrubbed red
Potaotes
9 md Carrots cut in 2" chunks

Heat oven to 350. Pour wine into 4-5 quart dutch oven. Stir in soup
mix until blended. Add beef & turn to coat. Cover & bake 2 hours. Add
potatoes & carrots. Cover & bake 1 hour longer or until meat &
vegetables are tender. Remove meat to a cutting board. Cover loosely
with foil & let stand 10 minutes. Cut in thin slices against the
grain. Arrange on serving platter with vegetables. Spoon some gravy
over meat. Serve with remaining gravy.