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1 (3-4 lb.) brisket
Garlic powder
Seasoned salt
Soy sauce
1 (28 oz.) jar Ragu Fresh Italian Pasta Sauce - Garlic and Basil (or any variety!) or homemade pasta sauce
3/4 lb. carrots, peeled and sliced lengthwise into 3 inch strips (precook in boiling water)
2 (16 oz.) cans canned white potatoes, whole or sliced, drained
1-2 tbsp. butter (optional)

Sprinkle brisket with garlic powder and seasoned salt. Pierce brisket with fork several times to allow flavors to penetrate. Place brisket into an 8 quart Dutch oven.

Add Ragu sauce plus 1/2 cup water by rinsing out jar. Add a few dashes of soy sauce and butter and heat on medium high until bubbling. Lower heat and simmer on low for approximately 3 - 3 1/2 hours or until brisket is very tender.

One hour before serving, add canned potatoes and precooked carrots. Serve with fresh rolls.

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