Ingredients:

1 bottle chili sauce
1 pkg. Onion soup mix
sm. bottle 7-up or 2 cups
3-4 carrots cut up
5-6 lb. first cut brisket (ask the butcher how much you need for the number of people you are having).

Instructions:

1. Preheat the oven to 350 degrees.

2. Place brisket in a roasting pan, fat side down and cook, uncovered for one hour.

3. Drain the fat from the pan.

4. Combine all ingredients and pour over brisket – fat side up.

5. Cover the top of the roaster tightly with foil.

6. Bake at 350° for as long as it takes for the meat to be fork-tender. It can take several hours.

7. Baste the meat periodically– Remove meat from the gravy and let it cool.

8. Let gravy cool separately.

9. Wrap meat whole and refrigerate.

10. Refrigerate gravy in a separate container.

A few hours before serving:

11. Skin off a layer of fat from gravy.

12. Blend the gravy so that the carrots mash- it will take on an orange color.

13. If there is not enough gravy, add water.

14. Slice brisket cold and slice against the grain.

15. Pour gravy over top. Do not drown the brisket or it will get too soft.

16. Heat to serve. Heat extra gravy and serve on the side.