Cook the brisket and onions – some under the meat, some on top of the meat – in a preheated 375-degree oven for one hour, uncovered.
Add the potatoes, carrots, and sauce (see below), and cook, covered, for another 2 1/2-3 hours at 350 degrees. Do not uncover!
For the sauce: Mix together the can of tomato soup, the juice of 1 lemon, "a lot of ketchup" (I use 5 or so strong shakes of the bottle), and 2 large/heaping spoonfuls of brown sugar (I use a serving spoon).
This recipe could not be easier and you have your whole meal in one pan, although I particularly like to serve simple steamed green beans with this brisket.
[Food Editor's Note: Before removing from the oven, stick a fork into the brisket to make sure it is tender. Then remove from the oven, uncover, and let cool before slicing – it is much easier to slice when the meat is not hot. Then you can assemble the meat and vegetables on a platter with some of the gravy, perhaps serving the rest separately. But if you can't wait – just go ahead!]
Julie Weisman works for ShalomBoston.com and comes from a family of great cooks. She always has the most delicious, and easiest, recipes to share with us!