Herb’s Pot Roasted Brisket
INGREDIENTS
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2 flat-cut brisket of beef, preferably grade prime, about 5 pounds, patted dry
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2 medium yellow onions, about 1 pound total, peeled and thinly sliced
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6 garlic cloves, peeled and finely chopped
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2 (28-ounce) cans crushed tomatoes with added puree
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3 cups dry red wine
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1 3/4 cups chicken stock or beef broth
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2 teaspoons dried thyme, crumbled
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2 bay leaves
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Salt
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Freshly ground black pepper
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3 pounds (about 8 medium) red-skinned potatoes, quartered
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1 pound medium carrots, peeled and angle-cut into 1-inch pieces
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1/2 cup chopped flat leaf parsley
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