1 whole beef brisket, trimmed of all fat
8 celery stalks, cut in 2 inch pieces
2 lbs. carrots, cleaned, cut in 2 inch pieces
4 lg. potatoes, peeled, cut in lg. cubs
4 lg. onions, sliced
2 tbsp. Polander's garlic, rubbed on meat
1 c. fresh parsley, chopped
2 tbsp. flour
1 can beef bouillon
1 can Swanson's beef broth
6 bay leaves
16 oz. water
2 tbsp. J.D.'s Vegetable Magic
2 tsp. salt
1 tsp. black pepper
2 tbsp. olive oil

Preheat oven to 250 degrees. Spray a very large covered baking pan with Pam. After you rub garlic on brisket, place in pan. Place the celery, carrots, potatoes, onions and parsley over brisket. Sprinkle with the flour and vegetable magic, salt and pepper and place bay leaves in baking pan. Mix together the bouillon, beef broth and water and pour over top evenly. Drizzle the olive oil over entire pan. Cover and place in oven. Go play golf or go shopping. DO NOT OPEN PAN FOR 4 1/2 HOURS. After 4 1/2 hours, remove cover, stir up vegetables and cover and continue to cook for one more hour. Let stand, cool and then slice. This can be divided into smaller portions, placed in zip-loc bags and frozen.