My friend was visiting from Baltimore for Shabbos when I made this roast. She asked me for the recipe and I hold her to check Kosherstreet. Here it is:
The secret is that it uses two different types of heat ( on the stove top and then in the oven.) which make it the softest meat around.
1 large onion chopped
4 cloves of garlic minced
1 4 once can of tomato sauce
2-4 pound brisket or french roast
1 cup (cooking) red wine
1 tbsp sea salt or Kosher salt
Saute onion when translucent add garlic. Put the roast on top of the garlic and onions- brown both sides. Now, add all the other ingredients and cook on the stove top for about an 1 hour. Then pour the entire mixture into a 9- 13 and cover tightly with a piece of aluminum foil. Cook at 275 for 3 hours.