2 tbsp. oil
2 1/2-3 lb. beef brisket, trimmed
1 lb. carrots, sliced
4 white potatoes, chunked
4 sweet potatoes, chunked
2 onions, thinly sliced
1/2 lb. pitted prunes
2 c. tomato juice
1 c. beef broth
1/2 c. brown sugar
2 tbsp. honey
2 tsp. salt or to taste

Heat oil in a Dutch oven or large heavy casserole. Add beef and brown well on all sides. Pour off fat. Arrange alternate layers of carrots, white and sweet potatoes, onions and prunes over beef. In a mixing bowl, combine tomato juice, broth, brown sugar, honey and salt; pour into casserole. Bring liquid to a boil; cover and simmer 1 hour. Bake in 350 degree oven, 1 1/2-2 hours, until meat is very tender, removing cover for last 15 minutes. Serves 8. NOTE: This dish can be made 3-4 days ahead and refrigerated.