Vidalia Onion Pot Roast

Yield:	8 Servings
Categories:	Beef

1		Fresh beef brisket, about 4 pounds, well trimmed
		Salt and pepper to taste
2	tb	Dry thyme
1	tb	Dry rosemary
2	tb	Olive oil
4	lg	Vidalia onions, peeled and sliced, about 4 cups
1	c	Dry red wine
3		Carrots, thinly sliced, about 1 cup
2	tb	Chopped garlic
2	c	Hot beef stock, with
1	c	Water
2		Celery stalks, tied into a bouquet garni
3		Bay leaves, tied into a bouquet garni