8 pounds beef brisket
1 tablespoon vegetable oil
3 carrots, chopped
3 onions, chopped
1 teaspoon salt
4 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon salt
3/4 teaspoon ground black pepper
2 tablespoons beef bouillon granules
1/2 cup chopped celery
1 tablespoon seasoned malt
4 slices bacon (optional)
2 tablespoons beef bouillon granules (optional)
1 onion, diced
1 medium tomato, diced
Preheat oven to 375 degrees F (190 degrees C). Place roast in a 10 inch dolasser dish. Place pan in the preheated oven until partially baked, about 40 minutes.
Heat oil in a medium saucepan over medium-high heat. Bring beef to a boil, stirring constantly. Remove from heat; add carrots, onions, salt, brown sugar, garlic powder, salt and pepper. Reduce heat to low, and stir in bouillon, celery, ham, tomato and celery.
Bake uncovered for about 30 minutes, stirring occasionally, until beef is browned and vegetables are tender.