2 tbsp. Worcestershire sauce
4 parsnips, peeled and sliced
1 onion, cut into fourths
1/2 lb. new potatoes, halved
1 fennel bulb, cut into fourths
1/2 pkg. dry onion soup mix
1 beef brisket, trimmed
1 1/2 cup barbecue sauce
1/2 pkg. baby carrots
1/4 tsp. pepper

(Prep Time:20 minutes, Total Time:3 hours, 20 minutes)
1. Place brisket in large Dutch oven. Sprinkle pepper onto brisket. Add parsnips, onion, fennel, carrots, potatoes, 1 1/2 cups water, Worcestershire sauce and barbecue sauce; sprinkle soup mix on top.

2. Bake, covered, at 325°F for 3 to 3 1/2 hours or until tender and a meat thermometer registers 160°F, basting occasionally with pan juices. Remove beef from pan, reserving gravy. Cut into slices and place beef and vegetables on large serving platter. Pour gravy over beef.