Onion-Smothered Roast Brisket and Vegetables

Onion-Smothered Roast Brisket and Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup beer
  • ½ teaspoon seasoned salt
  • 6 cups thinly sliced onion, separated into rings
  • 1 pound carrots, cut into 1 1/2-inch-thick pieces (about 2 cups)
  • 1 (2 1/2-pound) beef brisket
  • 1 ½ pounds red potatoes (about 6), quartered
  • 1 tablespoon brown sugar
  • + 3 more ingredients
    • ½ teaspoon garlic pepper (such as Lawry's)
    • 1 cup bottled chili sauce
    • 1 tablespoon Worcestershire sauce

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 and bake at 325° for 1 1/2 hours. Stir onion into cooking liquid. Arrange the carrots and potatoes around brisket;...

View full recipe at My Recipes

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