All-American Beef Brisket

1 cup Dry red wine or beef broth
1 pkt mushroom onion soup mix
2 1/2 lb thin cut beef brisket, trimmed of fat
12 small (1 1/2 lb) well scrubbed red potatoes
9 medium carrots, cut in 2-inch chunks

Heat oven to 350.

Pour wine into 4-5 quart Dutch oven. Stir in soup mix until blended. Add beef and turn to coat.

Cover and bake 2 hours. Add potatoes and carrots.

Cover and bake 1 hour longer or until meat and vegetables are tender. Remove meat to a cutting board. Cover loosely with foil and 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.