1 (5 lb.) beef brisket
1/2 tsp salt
1/2 tsp pepper
1 lb. carrots, scraped and cut into chunks
4 lbs. small new potatoes
2 cups water
1/4 cup Worcestershire sauce
1 (1 oz.) envelope onion soup mix
Trim fat from brisket; place brisket in a large dutch oven.
Sprinkle with salt and pepper.
Add carrots and next 3 ingredients, sprinkle with soup mix.
Cover and bake at 350° F. for 4 hours.
Yield: 6 to 8 servings