Ingredients
3 large carrots, diced
2 large onions, diced
8 ribs celery, diced
2 quarts plum tomatoes
1 pint water
One 10-pound brisket, trimmed of most fat
1 cup barbeque sauce
Directions
- Preheat oven to 350 degrees. Fill bottom of roasting pan with carrots, onion and celery. Add half of tomatoes and water. Place the brisket on top. Cover brisket with the other half of the tomatoes. Cover pan with aluminum foil and slow roast in oven for 2 1/2 to 3 hours.
- When brisket is tender, remove from oven. Remove vegetables and tomatoes and add to barbeque sauce, puree. Slice the brisket, place it in the puree and place back in oven for 15 to 20 minutes. Remove from oven and serve.
