1. Place brisket, fat side up, in an aluminum foil-lined roasting pan.
2. Stir together ginger ale, ketchup, and teriyaki sauce; pour over brisket.
3. Bake, covered, at 350° for 3 hours. Add carrots and potatoes. Cover and cook 30 more minutes or until brisket and vegetables are tender.
4. Remove brisket and vegetables from pan, reserving sauce mixture in pan; let stand 20 minutes. Cut brisket across the grain into thin slices using a sharp knife. Pour sauce over sliced brisket and vegetables to keep moist.
Note: For testing purposes only, we used Kikkoman Marinade & Teriyaki Sauce.