A Better Pot Roast

Preheat oven to 375.
Cover both sides of brisket with lots of pepper.
Over a medium flame heat oil in a heavy casserole and brown brisket on all sides.
Take brisket out of pan and set aside.
Add onions to the casserole and cook over medium high heat.
As you stir scrape up brown bits from bottom of casserole.
Cook onions 15 minutes or until they are thoroughly browned.
Add carrots, garlic and bay leaves then stir another 12 minutes.
Take casserole off burner and carefully put brisket back into its nest of vegetables.
Coat brisket on both sides with tomato paste.
Sprinkle more pepper and a little salt over the tomato paste.
Pour tomatoes and red wine into bottom of the casserole.
Cover casserole tightly first with a layer of foil and then with lid.
Let cook on middle rack of oven for 3 hours.
Check the liquid level in casserole frequently.
If it gets too low add a little water or beef broth.
When meat is tender take it out of the oven.
Keep meat covered while you cool it to room temperature then put in refrigerator overnight.
The next day spoon off all the solidified fat you can and discard the bay leaves.
Bring meat back to room temperature and reheat it along with its juices and vegetables in oven.
When it's hot slice on the diagonal and serve with pan juices and vegetables spooned over.