Onion Smothered Roast Brisket and Vegetables

By ngaldi

Ingredients

• 1 2 1/2 pound beef brisket
• 6 thinly sliced onions, separated into rings
• 1 cup bottled chili sauce
• 1/2 cup beer
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 pound carrots, cut into 1 1/2-inch thick pieces
• 1 1/2 pounds red potatoes, quartered (about 6)
• 1/2 teaspoon Lawry's seasoned salt
• 1/2 teaspoon Lawry's garlic pepper
• 1 pound brussels sprouts (optional)

Preparation

Step 1

Preheat oven to 325° Trim fat from brisket. Place brisket in a large roasting pan; top with onion. Combine chili sauce, beer, sugar and Worcestershire sauce; pour over onion. Cover with foil and bake at 325° for 1 1/2 hours. Remove from oven and stir onion into cooking liquid. Arrange carrot and potato slices around brisket; spoon cooking liquid over vegetables. Sprinkle seasoned salt and garlic pepper over meat and vegetables. Cover and bake an additional 1 1/2 hours or until vegetables are tender. Cut brisket diagonally across grain into think slices. Serve with sauce.
Cook's Notes:
Variation: Omit the potatoes and serve with mashed potatoes so that you can use the gravy over them. Source: Cooking Light Magazine