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Onion-Smothered Roast Brisket and Vegetables

Becky Luigart-Stayner
Yield 8 servings (serving size: 3 ounces beef, 1 cup vegetables, and 1/3 cup sauce)
A meat-and-three classic, this dish puts meat and potatoes squarely in the center of the plate, yet leaves room for more.

Ingredients

  • 1 (2 1/2-pound) beef brisket
  • 6 cups thinly sliced onion, 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 (about 2 cups)
  • 1 1/2 pounds red potatoes (about 6), quartered
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic pepper (such as Lawry's)

Nutrition Information

  • calories 361
  • caloriesfromfat 28 %
  • fat 11.3 g
  • satfat 4.1 g
  • monofat 5 g
  • polyfat 0.5 g
  • protein 29.2 g
  • carbohydrate 35.8 g
  • fiber 4 g
  • cholesterol 79 mg
  • iron 4.2 mg
  • sodium 682 mg
  • calcium 55 mg

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. Stir onion into cooking liquid. Arrange the carrots and potatoes 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.

  4. Cut brisket diagonally across the grain into thin slices. Arrange the beef and vegetables in each of 8 shallow bowls, and serve with sauce.

  5. Note: If you don't have a large roasting pan, cut brisket in half, and place in a large Dutch oven.