8 pounds beef brisket, single cut -- cut into 2 pieces

2 large cans tomato juice -- Sacramento brand *

2 pounds carrots -- peeled and sliced

24 small new potatoes -- scrubbed

24 small pearl onions

4 cloves garlic

* Sacramento tomato juice is the best but you can use a substitute.

Usually I use both the top and bottom of my roasting pan cooking on top of the stove.

1. Brown he brisket in the roasting pans, on both sides, searing the meat. When browned, lower flame and cook meat, covered with foil, for 1 1/2 hours.

2. Slice meat into thin slices and return to the pans. Add 1 can of tomato juice to each roasting pan plus half of the carrots, potatoes, onions, and garlic.

3. Cover and cook 1 1/2 more hours or until vegetables are soft and ready to serve.