Mom's Old Fashion Brisket and Vegetables

One pot dinner at it's very best. This recipe brings back so many memories of my Mom cooking Sunday dinner in the kitchen. The house always smelled outstanding while this dish cooked and we all looked forward to it hitting the table. She always put this in the oven at 1pm on the dot to serve at 5pm with steamy hot, buttery, homemade dinner rolls to sop up the wonderful pan sauce made while the brisket cooked. Mom always froze the leftover meat with the delicious pan sauce and the next Sunday roasted off new veggies and reheated the meat and pan gravy. You can substitute a nice beef roast for the brisket.

• Ready In: 4 hrs 10 mins
• Serves: 12-14

Ingredients

• 6  lbs beef brisket
• 2  tablespoons kosher salt
• 2  teaspoons fresh ground black pepper
• 1  tablespoon garlic, minced (4 cloves)
• 2  teaspoons dried oregano leaves
• 1  lb carrot, peeled and cut into 2-inch chunks
• 8  stalks celery, cut into 2-inch chunks
• 6  yellow onions, peeled and sliced
• 3  lbs potatoes, russet peeled and cut into big chunks
• 6  bay leaves (fresh or dried)
• 1 (46 ounce) can tomato juice (we use V-8)

Directions

1. Preheat the oven to 350 degrees F.
2. Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, potatoes and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.).
3. Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
4. To serve, remove bay leaves, slice the meat across the grain. Serve with the vegetables poured over top of the meat.