Bette Block's Pot Roast

Recipe provided by Bette Block Rothbart of the Ezekiel Chapter.


3 lbs. Brisket
1 can Tomato Soup
½ can Water
6 oz. White Wine
1 tbs. Salt
dash of Celery Salt
dash of Garlic Salt


Season meat with salt, celery salt and garlic.

Preheat iron pot - brown meat on all sides over a medium flame.

Pour in all liquids, cover and simmer for 2 hours. Cool and slice meat. Pour gravy over meat and continue for 1 hour uncovered in oven.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960