Roasted Brisket POINTSÂ® Value: 5 Servings: 8 Preparation Time: 15 min Cooking Time: 180 min Level of Difficulty: Easy Here is a Jewish holiday classic â€” lightened up. Toss some potatoes in the oven with the meat to round out your meal. Ingredients 1 large onion(s), sliced 2 medium garlic clove(s), minced 1 pound(s) baby carrots 5 oz mushroom(s), sliced (about 2 to 2 1/2 cups) 2 1/2 pound(s) raw lean beef brisket, trimmed, use brisket from the flat half 28 oz canned crushed tomatoes 1 tsp paprika 3/4 tsp table salt 1/4 tsp black pepper 1/4 tsp crushed red pepper flakes 2 Tbsp fresh lemon juice 2 Tbsp sugar Instructions Â· Preheat oven to 325ÂºF. Â· Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables. Â· In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar. Â· Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from oven; uncover, stir and use pan juices to baste meat. Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes. Â· Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch thick pieces. Serve meat and vegetables with sauce spooned over top. Yields about 3 ounces of beef plus 3/4 cup of vegetables and sauce per serving. Notes Â· For added color and flavor, substitute a cup of frozen green bell pepper strips for half of the mushrooms.