Ingredients
1  3- to 4-pound fresh beef brisket
1/4  teaspoon seasoned pepper
  Dash salt
1  tablespoon all-purpose flour
3   medium carrots, chopped
3  stalks celery, chopped
3   medium onions, chopped
1  7-1/2-ounce can tomatoes, cut up
1/2  cup port wine
1  envelope regular onion soup mix
1  teaspoon dried basil, crushed
2   bay leaves

Directions
Trim excess fat from brisket; sprinkle meat with seasoned pepper and salt. Place flour in a large oven cooking bag and shake; add brisket. Set the bag in a roasting pan. 
Combine carrots, celery, onions, undrained tomatoes, wine, soup mix, basil, and bay leaves; pour atop brisket. Close bag; cut slits in top of bag and seal the bag. 
Roast in a 325 degree F oven 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 with meat. Makes 12 main-dish servings. 

Make-Ahead Tip: Cool meat in bag; cover and chill overnight. To reheat, remove meat from bag; thinly slice. Place slices in a 3-quart rectangular baking dish. Skim fat from juices; pour over meat. Cover; heat in a 300 degree F oven about 50 minutes or until hot. Serve as above.