4 lbs. boneless beef brisket
1/2 to 1 pkg. onion soup mix
1/2 to 1 c. red wine or water
Lg. sq. heavy aluminum foil

Moisten soup. Mix with the wine or water; pour over the roast which has been placed in the center of the foil on a shallow pan. Fold the foil up and seal to make an air-tight package. Roast at 325 degrees for 1 hour per pound of meat (3 1/2 to 4 hours). To serve, transfer meat to hot platter. Pour juices into saucepan and thicken with cornstarch and water for gravy. Slice brisket in thin slices across grain. Very good cold or hot!!