Onion-Smothered Roast Brisket and Vegetables

Onion-Smothered Roast Brisket and Vegetables Recipe
Becky Luigart-Stayner
A meat-and-three classic, this dish puts meat and potatoes squarely in the center of the plate, yet leaves room for more.


8 servings (serving size: 3 ounces beef, 1 cup vegetables, and 1/3 cup sauce)

Recipe from

Cooking Light

Nutritional 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


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)


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; 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 the grain into thin slices. Arrange the beef and vegetables in each of 8 shallow bowls, and serve with sauce.

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

March 2000
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