This is a warm family favorite of ours for a cool autumn day:
2-3 lb. beef brisket (or leaner cut like London broil)
1 lb. baby carrots (or sliced regular carrots)
1 onion, sliced
1 bag wide egg noodles
Ketchup to cover beef
1 pkg. brown gravy mix (or 3 Tbsp Better-Than-Bouillon Beef mixed with water and flour)
Salt, pepper, garlic
Spread carrots evenly over bottom of 9×13 pan (or buttered crock pot – OR steam carrots later if you prefer more gravy for the meat). Place beef on top, fat side up. Poke with fork, sprinkle with seasonings. Cover with onions. Pour ketchup over all. Mix brown gravy mix with 2.5 cups water, stir with fork, then drizzle through fork over all (don’t wash all your ketchup away). Cover with foil, make 5 slits, bake at 350 for about 5 hours (or crock on LOW for 12-14 hours, then HIGH for one hour to thicken the gravy). Meat should be very tender. If you don’t have this much time, baking at 375 for 4 hours works well too.
Start cooking noodles. Take pan from oven, remove foil, scrape tomatoes & onions into carrots & gravy, and stir. Remove and slice meat, place carrots & onions in a bowl, and stir gravy over low heat (if desired) to thicken a bit. Pour a little gravy over meat. Serve with noodles (or, to stretch out the meat, shred & mix with extra noodles & gravy).