Brisket Roast

Serves 6 to 8

4 pounds brisket of beef
1 large onion, sliced
1/2 cup chopped green pepper
1/2 cup chopped celery
1 can Manischewitz® Tomato and Mushroom Sauce
1 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled

Brown meat in a Dutch oven. If meat is very lean, use a little fat for browning. Add sliced onion, green pepper and celery; sauté until tender. Add tomato and mushroom sauce, salt and pepper. Cover and simmer 2 1/2 to 3 hours or until tender. Cut potatoes in half and add during last half-hour of cooking. If desired, this may be roasted in a moderate oven (350 degrees F) for the same length of time.