Becky Luigart-Stayner
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.

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 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.

Step 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.

Step 5

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

Ratings & Reviews

Gibby007's Review

February 17, 2014
I've made this a couple times, once with brisket and once with chuck roast. I preferred with the chuck because the brisket was so fatty and greasy in spite of trying to trim a lot of the fat off. I brown the meat in the dutch oven prior to cooking though the instructions don't mention that. And just because I prefer them over potatoes, I used carrots, rutabagas and parsnips. This is a really easy and tasty dish.

Oyml77's Review

December 10, 2012
Made this for Hannukah dinner and it was a big hit with the family. The only downside for me was the fact that the potatoes were competing with the latkes and it ended up being potato overload. Will definitely make again.

Sammiehigg's Review

October 11, 2012

Debbie17's Review

September 24, 2011
This is my "go-to" brisket recipe. So good!