Jewish Corned Beef Roast - cooking recipe

Ingredients

1 tablespoon minced garlic
1 tablespoon olive oil
3 -4 lbs corned beef or 3 -4 lbs regular pot roast
1/2 cup chopped celery
1/2 cup julienned carrot
1 large onion, sliced thin and separated
2 cups grape juice or 2 cups cranberry juice (as a red wine substitute-works very well)
rosemary
1 (28 ounce) can tomato puree

Preparation

Heat oven to 300 degrees.
Saute garlic in the olive oil until soft in a large, oven safe pan.
Place corned beef on garlic, fat side down.
Add celery, carrots and onion on top, and sprinkle with a thin layer of rosemary.
After the fat side is browned, turn over and pour the grape juice and tomato puree over the corned beef, making sure everything is saturated.
Heat 10 minutes.
Cover and place in oven for 2 1/2 to 3 hours.
This makes it very tender!
Serve.