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Powerfully Better than any other Pot Roast

DIRECTIONS

Preheat the oven to 375 degrees F.
Cover both sides of the brisket with lots and lots of pepper. Over a medium flame, heat the oil in a heavy casserole or roasting dish and brown the brisket on all sides. Take the brisket out of the pan and set aside.
Now put the onions in the casserole and cook them over medium-high heat. As you stir them, scrape up the nice brown bits from the bottom of the casserole. Cook the onions for about 15 minutes, or until they are thoroughly brown. Add the carrots, garlic and bay leaves; stir for another minute or so.
Take the casserole off the burner and carefully put the brisket back into its nest of vegetables. Coat the brisket on both sides with tomato paste. Then sprinkle more pepper--and a little salt--over the tomato paste. Pour the tomatoes and the red wine into the bottom of the casserole.
Cover the casserole tightly, first with a layer of foil and then with the lid. Let the pot roast cook on the middle rack of the oven for 3-1/2 hours. Check the liquid level in the casserole frequently; if it gets too low, add a little water or beef broth.
When the meat is so tender you can pull off a shred of it without any trouble, take it out of the oven. Keep the meat covered while you cool it to room temperature. Then put it in the refrigerator overnight. This will let you skim the fat out of the sauce.
The next day, spoon off all the solidified fat you can find. Discard the bay leaves. Bring the meat back to room temperature and reheat it--along with its juices and the vegetables--either on top of the stove or in the oven. When it's hot, slice it on the diagonal and serve with the pan juices and vegetables spooned over. You'll probably need to add salt at the table.