CITY FOOL POT ROAST
Serves 8 to 10

1 5- to 7-lb. brisket
Salt, pepper, granulated garlic
4 large yellow onions, sliced
32 oz. beef stock
1 jar (11 0z.) Cranberry Fool

NOTE: Make one day ahead.
Preheat oven to 350 degrees F.
Season brisket generously all over with salt, pepper and garlic.
Fit comfortably into roasting pan and pour Cranberry Fool evenly over top.
Scatter onion slices over brisket (they'll cook down).
Cover with foil; cook for 1 hour. Add 16 oz. stock, recover and roast for 3 1/2 hours. Chill in pan in refrigerator for at least 7 hours or overnight.
Remove brisket and slice thinly.
Return slices to pan.
Add remaining 16 oz. beef stock.
Cover and heat to serving temperature.

Easy and very very good. Succotash and poppy seed noodles, perhaps?