4 lb Beef brisket
1/2    Env onion soup mix
Pepper
1/2 c  Dry red wine
8    Carrots
4    Potatoes

Trim excess fat from brisket. Place meat on large sheet of heavy foil
in shallow roasting pan; sprinkle with onion soup & pepper. Pour wine
around meat. Cut carrots & potatoes in half & arrange around meat.
Wrap foil to form an airtight package, but allowing space for gravy
to form; bake in 325 oven for 3-4 hours. Slice meat across grain;
serve with pan juices & vegetables.