Muriel's Pot Roast

1 flat cut brisket--about 3 to 4 lbs.

3 large onions, diced

4 large garlic cloves, chopped

1 carrot, diced

2 ribs of celery, diced

1/6 head of iceberg lettuce, shredded

1 tsp. paprika, preferably Hungarian

1 scant Tbs. Kosher salt (or to taste)

several grinds of fresh black pepper

1 tsp. tomato paste

½ to ¾ cup beef broth (I use low salt Better than Broth with boiling water)

½ cup tomato or vegetable juice

½ cup (or more if needed) red wine

Preheat oven to 350 degrees

Sear brisket on all sides in a Dutch oven with a lid

Add all the vegetables and seasoning

Cover pot and simmer for about 15 minutes

Add wine, juice, broth and tomato paste (I mix the tomato paste into the broth)

Cover pot with foil and then pot cover

Place in oven until fork tender, turning brisket every half hour. It usually takes 1 ½ to 2 hours

Remove from oven and let cool.

Put brisket in an oven proof casserole and vegetables and liquid into a container. Refrigerate over night

Remove most, but not all fat from the top of the gravy and puree in food processor.Taste and adjust seasoning.

Slice the cold meat across the grain

Put some gravy in the bottom of casserole (or if freezing in a 1 gallon freezer bag lying flat)

Make layers of sliced meat and gravy

Can be reheated, covered, in the oven or frozen (I put a piece of cardboard under the freezer bag to keep meat from breaking until it is frozen

If frozen, defrost, put in casserole and then reheat

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