Overnight Pot Roast Recipe

INGREDIENTS:

• 1 10-15 lb Brisket or Beef Chuck Shoulder Roast
• 2 envelopes Lipton Onion Soup Mix
• ½ cup Worcestershire sauce
• 2 pkgs brown gravy mix, optional
• 4 cloves jar garlic, minced
• 2 tablespoons dried or fresh rosemary
• 1 tablespoon kitchen salt

INSTRUCTIONS:

1. Cut half of the fat off of the fat side of the brisket. 
2. (Skip this step if you have purchased a trimmed brisket or shoulder roast) 
3. Rub with garlic, salt, pepper and rosemary on both sides. Place brisket in a large Dutch oven, fat side up. Cover evenly with onion soup mix. Drizzle evenly with Worcestershire sauce. 
4. Cover tightly with foil or lid. 
5. Bake at 250* for approximately 8 to 10 hours.
6. Remove from oven and let cool in pan. Place in refrigerator for 6 hours or until all fat has condensed on top of the juices. Peel away fat and discard; take out brisket and slice. 
7. In the congealed juices, stir in 2 pkgs. brown gravy mix; return sliced meat to pan. Return to oven and bake at 300* for 1 ½ hours. 
8. Remove meat to serving platter and thicken sauce if needed.

Source: Jennifer Cooks

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