Passover Brisket

Ingredients

• 4-5 lb beef brisket
• 15 small red potatoes
• 1½ lb baby carrots
• ¾ C dark brown sugar
• ¾ C chili sauce
• ¾ C ketchup
• 1 envelope dry onion soup mix
• 12 oz beer

Directions

1. Preheat oven to 325°, mix brown sugar, chili sauce, ketchup and dry onion soup mix, then gently stir in beer.
2. Place brisket fat-side up in a large Dutch oven or roasting pan and pierce several times with a fork.
3. Arrange the carrots and potatoes evenly around the brisket and pour the beer mixture over top.
4. Cover and bake @325° for 3½-4 hours, basting occasionally.
5. Remove from the oven, uncover and let rest for 20 minutes.
6. Remove from the pan, cut into slices and return the slices to the pan with the potatoes and carrots.
7. Return to the oven and bake for 30 minutes