Mom'S Roast Beef - cooking recipe

Ingredients

4 -5 lbs beef brisket
14 ounces beef stock or 14 ounces consomme
10 ounces light soy sauce
1/4 cup fresh squeezed lemon juice
5 garlic cloves, crushed (or to taste)
1 teaspoon liquid smoke

Preparation

Trim any super large pieces of fat from the meat, but leave a lot of fat on, it makes it tender.
Score the meat in several places.
Mix all ingredients together and pour over meat.
Cover and marinate overnight, flipping occasionally.
The next day, put the meat AND the marinade in a 5-6.5 quart Crockpot and set on low.
Cook on low for 6-9 hours depending greatly on your crockpot until the meat is falling apart tender.
In my 6,5 L crockpot it took only 5 1/2 hours.
Shred the meat roughly and serve with potatoes using the juice as gravy. Do not throw out the Juices from the pan -- save it with the meat.
Alternatively, cook it in the oven.
In a covered pan and bake at 300 degrees for 3 hours for 4 pounds and 4 hours for 5 pounds.
Baste occasionally.
Take out and slice.
Replace it in the pan and pour some of the marinade over brisket. Increase the temperature to 350 degrees and continue baking for another hour, uncovered.