Day Before Pot Roast
rec.food.cooking/Sheryl Rosen (1998)

THE DAY BEFORE YOU WANT TO EAT THIS:

Brown a 3-5 lb brisket fat side down in a Dutch oven. Turn it over and brown on all sides. Remove meat to a roasting pan. Season meat with salt, pepper, paprika, garlic powder, and onion powder.

In remaining fat, brown:
2-3 onions, roughly chopped (large pieces)
a couple cloves of garlic (to taste)

Place onions and garlic in pan with meat.

Add:
1 (8 oz) can tomato sauce
1 cup apple juice
a sprinkling of thyme
a couple bay leaves

The liquid should come up the sides of the meat, but not covering it.

Cover tightly with foil. Place in 300 degree oven for 2 hours.

Add:
potatoes (either whole baby ones, or regular ones, quartered)
carrots (I like the peeled baby carrots)

Increase heat to 350 degrees, replace cover, and cook another hour.

Remove from oven. Let cool completely. Refrigerate overnight.

About 35-40 minutes before dinner, slice the meat very thinly, while cold. Return to pan with sauce and veggies. Heat in oven for about 30 minutes or so till all is heated through. DO NOT MICROWAVE! THIS TENDER MEAT WILL TURN TO RUBBER IN SECONDS!