MEAT:

Beef brisket, any size, trim fat

VEGETABLE:

1 bag carrots

SAUCE:

1/4 c. ketchup
8 oz. can tomato sauce
4 carrots, sliced
1 onion, grated
2 bay leaves
Garlic powder to taste
1/2 c. lemon juice
1/4 c. vinegar
5 tbsp. brown sugar
Water

Put brisket in a roaster pan. Mix up sauce in large bowl. Add a little water to desired consistency (medium thick). Pour sauce over brisket. Add peeled whole carrots. Seal foil over pan. Roast at 325 degrees for 3 hours. Remove from oven and slice brisket into 1/2 inch thick slices. Replace foil and roast for 1 hour. Check occasionally; don't let the sauce cook out; add a little water, if necessary.