Brisket with Carrots and Onions

INGREDIENTS

• 6 to 7 lb. beef brisket (see note)
• 2 Tbs. kosher salt
• 2 tsp. freshly ground pepper
• 1 Tbs. minced garlic (4 cloves)
• 2 tsp. dried oregano leaves
• 1 lb. carrots, peeled and cut into 2-­inch chunks
• 8 celery stalks, cut into 2-­inch chunks
• 6 yellow onions, peeled and sliced
• 6 fresh or dried bay leaves
• 2 cans (each 28 oz.) tomato juice