Onion-Smothered Roast Brisket and Vegetables

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.

Yield: 8 servings (serving size: 3 ounces beef, 1 cup vegetables, and 1/3 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 361
  • Calories from fat: 28%
  • Fat: 11.3g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.5g
  • Protein: 29.2g
  • Carbohydrate: 35.8g
  • Fiber: 4g
  • Cholesterol: 79mg
  • Iron: 4.2mg
  • Sodium: 682mg
  • Calcium: 55mg


  • 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)


  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.
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