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Ingredients2 h 20 m servings 969 cals
Original recipe yields 4 servings (4 to 6 servings)
- Preheat oven to 350 degrees F (175 degrees C).
- Place brisket in a 10x15 inch roasting pan. Add the crushed ginger snaps around the brisket. In a separate small bowl, combine the onion soup mix with the water. Mix well and pour over the brisket. Then pour the chili sauce over the brisket.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Add the carrots, potatoes and onion to the roasting pan around the brisket.
- Bake at 350 degrees F (175 degrees C) for 1 more hour, adding water as needed when done to thin the sauce in the bottom of the pan.
Per Serving: 969 calories; 24.8 g fat; 146.6 g carbohydrates; 44.1 g protein; 92 mg cholesterol; 1517 mg sodium. Full nutrition
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