Place sliced onions in bottom of roaster.
Season meat and place on top of onions (fat side down).
Roast uncovered at 350 F for 3 – 3 ½ hours ( 45 min. per lb.)
When roast is almost ready, turn oven off. Cover pan tightly with tin foil. Leave in oven until cool (about ¾ hour.) Refrigerate.
Next day: Remove roast from roaster and slice width wise.
Put slices back into the roaster with the gravy and onions.
Cover and heat at 350 F for 1 hour. Potatoes may be added at this time and should be basted with the gravy. 8 – 10 servings.
I can never find such a small brisket so I usually have one that closer to 5 or 6 pounds. Don’t forget, it will shrink to almost half its size.
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