1 lg. (3 to 4 lb.) cut of meat for potting (Kosher Deckel, top of the rib or brisket)
1 tsp. sugar
6 lg. onions, sliced
Dried minced garlic (fresh is too strong)
Powdered garlic
1/2 c. ketchup
1 lb. carrots, scraped & chunked
3 capfuls white vinegar
1 to 2 tsp. vegetable oil
1/2 c. hot water
1 to 2 bay leaves

Wash meat and pat dry. Sprinkle with minced garlic and powdered garlic. Wrap in plastic and refrigerate 1 to 2 days. Brown meat on both sides in Dutch oven on top of stove. Lift meat out of Dutch oven, add 1/2 of the onions, return meat to pan and top with remaining onions, carrot chunks and bay leaves. Cover and cook over low heat for 1/2 hour.

Mix ketchup, hot water, vinegar and sugar. Turn meat over, add liquid and cook 1 1/2 hours longer or until tender. Allow to cool thoroughly before slicing against the grain of the meat. Serve with crisp potatoes, noodles or rice and applesauce. Make ahead - better reheated. Can be sliced and frozen, package gravy separately.