Onion-Smothered Roast Brisket and Vegetables

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)

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)

Preparation

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.

Nutritional Information

Calories:

361 (28% from fat)

Fat:

11.3g (sat 4.1g,mono 5g,poly 0.5g)

Protein:

29.2g

Carbohydrate:

35.8g

Fiber:

4g

Cholesterol:

79mg

Iron:

4.2mg

Sodium:

682mg

Calcium:

55mg