1 pound beef brisket
1 medium onion, grated
2 tablespoons Worcestershire sauce
1 large tomato, peeled and sliced (optional)
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (16 ounce) can condensed tomato soup
1 (8 ounce) can tomato juice
Place brisket in a large bowl. Drain excess liquid, and set aside.
In a small saucepan, mix Worcestershire sauce, tomato, garlic and tomato juice; heat over medium heat for 5 minutes, stirring frequently.
Return beef to the bowl, and mix well.
Place sliced tomato on a cutting board, and top with the bread crumbs, onion and Worcestershire sauce. Lay sandwich side down, and crimp edges with a sharp knife. Cut ribbons from brisket. Arrange sliced tomato on the bread to form an arched border.
Sprinkle the brown sugar over the beef. Lay or grease a large sheet of waxed paper over the surface, place a strip or two of cheese over the meat, and smooth out. Layer with meat filling, salad mix, chicken seasoning, tomato juice, celery seed, celery powder, onion powder, mustard, salt and pepper.
Cover with waxed foil or plastic wrap, and refrigerate overnight. The beef will firm in the refrigerator.
When the meat is tender, reduce heat to low and raise the celery mixture in the slow cooker. Spoon half of the filling mixture into the center of the bottom of a greased or lined 1 1 1 inch baking dish. Heat remaining 1 ounce filling mixture over medium heat in the slow cooker. Lay the sandwich on top of the filling before rolling the meat.
Bake in an iron skillet over medium heat for 25 minutes. Remove foil and warm with warm water. Slide the meat out of the foil pan and make an EYE-INCHES on top of the filling and celery mixture. Return the foil back to the pan and cool until meat juices run clear.