About 1 1/2 T. cornstarch mixed with 1 T. cold water
Coat roast with brisket rub or favorite spice blend. Refrigerate for at least 20
minutes up to 2 hours.
Place canola or olive oil in large roasting pan. Add roast and brown on all
sides on top of stove. Add onion, bell pepper, new potatoes and carrots and
brown slightly.
Pour 4 cups of water over vegetables in pan. Cover roaster. Bake at 250 degrees
overnight (8-9 hours).
Cool. Refrigerate at least 2 hours. Remove grease from top. Remove meat and
vegetables from pan.
Heat gravy. Thicken as necessary with the cornstarch/cold water combination.
Season to taste. Add meat and vegetables back to pot. Heat through. Serve over
rice.
