3 tbsp. canola oil
1 piece beef brisket (2 1/2 to 3 lbs.), trimmed of fat
2 lbs. (6 med.) onions, sliced
2 cloves garlic, slivered
1/2 c. each diced carrots, celery, and canned crushed tomatoes
2 1/2 c. beef broth, preferably unsalted
1 bay leaf
5 sprigs parsley
Salt and freshly ground pepper, to taste

1. Heat canola oil over medium-high heat in a large cast-iron skillet on top of the stove. Brown brisket about 5 minutes on each side. Remove brisket to a microwave-safe, 3-quart, round glass casserole with a lid. Stir onions and garlic into skillet and saute for 5 minutes. Place onion mixture in casserole with the brisket, and add carrots, celery and tomatoes. Arrange so that more than half of vegetables are under the brisket. Add beef broth and herbs. Brisket should be covered with broth and vegetables.

2. Cover and cook on medium power (50%) for 20 minutes, rotating dish twice during cooking. Continue cooking on medium power for 1 hour, turning the meat over twice. Remove pot roast and keep warm.

3. Skim fat from liquid. Discard bay leaf. Puree liquid and vegetables in batches in a food process or blender. Strain through a fine strainer, pressing to extract liquid. Season sauce to taste with salt and pepper. Reheat sauce on high power for 2-3 minutes.

4. Thickly slice the pot roast against the grain and serve warm with the sauce. Serves 6.