Instructions: Note: I cook this in one of those aluminum-foil roasters you get at the supermarket, covered in heavy-duty aluminum foil. Put brisket in roaster, deckel side up. Use garlic salt to taste. Spread chili sauce on meat (and spread some on sides). Sprinkle onion soup on meat (and spread some on sides). Thinly slice onions- so rings can separate-and place on top of meat. Add approximately 1 inch of water alongside roast (do not pour water over roast). Cover tightly with aluminum foil. Cook in 350 degree oven for 4 to 6 hours.

Approximately 2 hours before roast is done, check to make sure water has not evaporated and add carrots, peeled (I like to chop the greens off the top but leave just a little and peel them until the greens start), and potatoes-you can peel them in rings or leave them unpeeled. The vegetables are a Julia Child touch. They look great on the serving dish and are a great side dish.

NOTES : I cant remember whether it happened at my cousin Kennys bar mitzvah or my sisters wedding, but I got this age-old family recipe from my grandmother after she had had a glass of wine. What a surprise...the secret to grandmas brisket is Heinz chili sauce and Liptons onion soup mix. I altered it a bit with some help from Julia Childs pot roast recipe.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.