Cut vegetables (bell peppers, carrots, celery, and onion) to cover the bottom of a pan.

Place the brisket on top of the vegetables, fat side up.

Season with garlic powder and ground pepper to taste.

Sprinkle one packet of onion soup mix over the brisket.

Optionally, add a small can of tomato sauce on top.

Pour water into the pan almost to the top of the meat.

Cover with foil, shiny side down.

Cook in the oven at 350 degrees Fahrenheit for about two hours.

Check meat with a fork, if it goes in easily, remove from oven and cut the meat.

Return the beef to the pan.

Puree the vegetables and pour over the meat.

Cook again for another hour, or until the meat is tender but not falling apart.

Use the remaining liquid as a gravy.