Passover Orange Roast Brisket

Shared with recipegoldmine.com by rosskat from New York, USA

Yield: 10 servings

1 (5- to 6-pound) beef brisket
2 or 3 onions, sliced
1 cup orange juice
1/2 cup Passover fruit wine
2 tablespoons catsup
1 teaspoon sugar
Salt
Pepper
Garlic
Paprika

Rub meat with seasonings. Let stand overnight in the refrigerator. Line a roasting pan with half the sliced onions and lay meat on top, fat side up. Combine juice, wine, sugar and catsup and pour over roast. Top with remaining onions. Roast at 325 degrees F for 3-4 hours. Remove from oven 1/2 hour before carving. Slice across the grain.

NOTE: can be made in the slow cooker!