Peppered Beef Brisket Marinade

3-4 lb. beef brisket
1/2 tsp. crushed whole pepper
1/2 tsp. salt
1 Tbsp. all-purpose flour
3 medium carrots, chopped
3 stalks celery, chopped
3 medium onions, chopped
1 (7.5 oz.) can diced tomatoes
1/2 C. Marsala
1 tsp. dried italian seasoning, crushed
2 bay leaves

1. Preheat oven to 325 degrees.  Trim excess fat from brisket; sprinkle meat with pepper and salt.  Place flour in a large oven-cooking bag and shake.  Add brisket.  Set the bag in a large roasting pan.

2. Add carrots, celery, onions, tomatoes, Marsala, italian seasoning and bay leaves to the bag with brisket.  Seal bag.  Cut slits in top of the bag.

3. Roast for 2-1/2 to 3 hours or until tender.  Remove bay leaves.  Slice meat across the grain into 1/4-inch thick slices.  Skim fat from pan juices.  Serve skimmed juices with meat.

Nutrition: 324 calories; 13g fat; 5g sat fat; 6g carbs; 40g protein