Spray a roasting pan or large casserole dish with non-stick cooking spray.

Rub brisket on all sides with onion soup mix. Place in prepared dish. Place carrots and onions over the brisket.

In a large bowl, stir together wine, beef broth, crushed tomatoes, and garlic. Pour over the vegetables and brisket.

Cover with aluminum foil and refrigerate for 1 hour or until ready to cook.

When ready, place covered dish in the oven and set to 225 degrees. Cook for 8 to 10 hours, depending on the size of the brisket.

When done, carefully remove the brisket from the dish and place on a cutting board. Scrape to remove the fat from the bottom of the brisket and discard the fat.

Slice the brisket against the grain and transfer to a serving dish. Strain the vegetables from the sauce and place around the brisket on a serving dish.

Transfer the remaining liquid to a medium pot and heat over medium-high to bring to a boil. Reduce the sauce to your desired consistency. Spoon over the brisket and vegetables before serving.