3 1/4 lb. brisket
1 or 2 onions, sliced and placed in bottom of roasting pan
1 (15 oz.) jar spaghetti sauce (your favorite), I like to use sauce with mushrooms added
Water, small amount
Optional - 1 can sliced mushrooms with juice in can

Cook 3 to 3 1/2 hours in covered pan. Great when cooked and sliced when cool and reheated for serving next day.

If no lift out rack in your roasting pan, suggest you fold aluminum foil to make a sling under brisket and over lower rim of pan. Saves mess and burned fingers.

Reheat with sauce and onion and use as gravy over mashed potatoes or rice.