Wholesome Brisket with Roasted Vegetables

Ingredients

• 4 3/4- to 5-pound brisket, trimmed but not completely fat free
• 1 head garlic, top 1/4-inch sliced off
• 4 teaspoons olive oil
• 3 small onions (about 12 ounces total), peeled, root end kept intact, cut in half lengthwise, each half cut into 3 wedges
• 1 pound carrots, trimmed, peeled, and cut into 3- to 4-inch pieces
• 1/2 cup water
• 2 cups drained and mushed whole plum tomatoes, plus 1/4 cup reserved roasting liquid or one 16-ounce can whole tomatoes with liquid
• 1 small bay leaf
• Kosher salt, to taste
• Freshly ground black pepper, to taste

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