Beef Brisket with Roasted Vegetables
1 beef brisket 4 lbs
1 garlic bulb
1 packet Montreal steak marinade 0.71-ounce
1/4 cup water
1/4 cup olive oil
2 tablespoons red wine vinegar Progresso®
1 bag baby carrots 16-ounce
1 bag celery sticks halved, Dandy®, 8-ounce
1 bag small red potatoes cleaned, Melissa’s Ruby Gold®, 1.5 pound
1 bag frozen white pearl onions thawed, Birds Eye®, 1-pound
1 bag fresh thyme 1-ounce
Let brisket stand at room temperature for 30 minutes. Preheat oven to 300°. Place brisket in an oven-safe heavy-bottomed pot or roasting pan. Using a large knife, cut off pointed end of garlic and discard.
In a small bowl, combine the marinade packet, the water, oil, and vinegar. Pour the marinade over the meat. Arrange the carrots, celery, potatoes, onions, thyme, and garlic bulb evenly around the meat. Bake, covered, for 4 to 5 hours, or until meat is tender. Place beef on cutting board. Let stand for 15 minutes. Slice brisket against the grain, and serve with vegetables.