1 (3 lb.) first cut brisket of beef
1/2 stick (1/4 c.) unsalted butter
1 lg. onion, chopped
2 garlic cloves, minced
1/4 c. A-1 Steak Sauce, or to taste
1/4 c. catsup or to taste
1/2 c. tawny port wine
1 tsp. paprika
2 tsp. dried oregano, crumbled
2 tsp. dried thyme, crumbled
Peas & mashed potatoes as accompaniments

Dredge meat in flour, shaking off excess. In a heavy kettle, heat the butter over moderately high heat until the foam subsides. In it brown the meat on both sides, and transfer meat to a plate. In the remaining fat in kettle, cook the onion and the garlic over moderately low heat, stirring until they are softened. Return the meat to the kettle and add the steak sauce, catsup, wine, paprika, oregano, thyme, salt and pepper and enough boiling water to just reach the top of the meat. Bring the liquid to a boil and simmer the mixture, covered, for 1 1/4 hours.

Turn the meat and simmer the mixture, covered, for 1 1/4 hours more, or until the meat is fork-tender. Let the meat cool in the kettle, uncovered, and chill it in the kettle, covered, overnight. Discard the fat from the kettle, reserving the sauce. Transfer the meat to a cutting board and slice it thin. Return the meat to the kettle and heat until it is heated through. Serve the pot roast with the sauce, peas and mashed potatoes. Serves 4 to 6.