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Reviewed Brisket with Carrots and Onions

Dec 5, 2010 in Food Network Community Toolbox on

I made it exactly as Ina did, but today with chuck roast, and it was great. Loved the carrots. I used only tomato juice for the liquid and it turned out very thick and the meat was moist and flavorful. We didn't find it to be too salty at all, as some have suggested. I used a covered enameled roaster pan.

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