1 (4 to 5 lb.) beef brisket
1 (28 oz.) can crushed tomatoes
1 env. dry onion soup mix (Lipton)
2 tbsp. balsamic vinegar
1 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. pepper

Preheat oven to 350°F. Spray roasting pan with non-stick cooking spray (Pam).

Place brisket in roasting pan. Combine remaining ingredients. Pour over brisket. Cover tightly with aluminum foil.

Bake at 350°F for about 3 hours until fork-tender.

Slice across grain and serve with pan drippings.

Submitted by: Pamela Barra-Harter