This pot roast recipe has been made by 3 generations in my family; my grandmother, my mother and now by me. It is an old world recipe which is definitely comfort food. It is made with first cut beef brisket and braised on top of the stove for 3 hours and what you get is a very tender, juicy meat that is full of flavor.
1- 3 lb. first cut beef brisket
2 (8 oz) cans tomato sauce
2 cans water
4 tbsp. garlic powder
2 large onions sliced into rings
salt and pepper to taste
Place tomato sauce, water, onions, 1 tablespoon of the garlic powder and the salt and pepper in a large pot. Stir to combine. Rub two tablespoons of garlic powder all over the meat, add the salt and place in the pot on top of the onions and tomato sauce. Simmer on a low flame with the cover on for an hour and a half. Stirring the onions and sauce occasionally. After an hour and a half take the meat out of the pot, put on a cutting board and slice against the grain making the slices about 1/4 of an inch thick. Season with the remaining garlic powder and put the meat back in the pot, partially cover for another hour and a half stirring occasionally. This is best made a day before as the gravy really soaks into the meat.
Note: I always add a lot of garlic powder as you can never get enough garlic so the 4 tbsps. is just a guideline.