The amount of vegetables listed in the ingredients are estimated based on the size pan used. Cut up enough of the vegetables to cover the bottom of the pan.
Put the brisket on top of the vegetables fat side up. Season with garlic powder and ground pepper to taste. Sprinkle one packet of onion soup mix. For a thicker gravy add a small can of tomato sauce on top, if desired.
Pour water into the pan almost to the top of the meat and cover with foil, shinny side down. Cook in the oven at 350°F.
After about two hours take a fork and stick it into the meat. If the fork goes in easily remove brisket from the oven and cut, returning the beef to the pan.
Puree the vegetables and pour over the meat. Cook again for another hour. It may take 3 hours for the meat to be tender enough to be cut but don’t let it get too tender because then it will fall apart.
Remaining liquid can be used as a gravy for the meat and other dishes at your meal. Serve