Brisket Pot Roast Style - cooking recipe

Ingredients

1 (4 lb) beef brisket
olive oil
garlic salt
paprika
1 (28 ounce) can stewed tomatoes
1 yellow onion, sliced
9 carrots, scraped
10 white potatoes
4 whole garlic cloves

Preparation

Preheat oven to 450 degrees.
Coat roasting pan with olive oil. Slice onion and place about a third in the bottom of the pan. Sprinkle with garlic salt and paprika. Put brisket on top of onions with fat side up.
Cut the remainder of the vegetables and scatter them, along with the cloves of garlic, around the meat.
Pour tomatoes over everything.
Cover and cook for 30 minutes to sear the meat.
Turn oven down to 350 degrees and cook for a minimum of 35 minutes per pound of meat (4 LB roast cooks for a minimum of 2 hours and 20 minutes).
Uncover meat for last half hour to allow for browning.
If you have more time, cook at 300 degrees and extend cooking time by about an hour. Watch that roast doesn't dry out, and add water, tomato juice or stock if necessary.