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Submitted by: Melanie Springer from Canton, OH
Originally shared on the web 04/24/2020

5 to 7-lb. beef brisket
seasoned salt, pepper and paprika to taste
1 to 2 T. olive oil
2 onions, sliced
5 to 7 cloves garlic, chopped
8-oz. pkg. sliced mushrooms
5 carrots, peeled and cut into chunks
3 bay leaves
12-oz. bottle chili sauce
1/2 c. brown sugar, packed
1/2 c. red wine or beef broth
1/2 c. water

Sprinkle brisket with seasonings on both sides; place in a roaster and set aside. Heat oil in a skillet over medium heat; add onions and sauté until golden. Add garlic; sauté 3 more minutes. Spread onion mixture over and under brisket. Arrange mushrooms and carrots around brisket; place bay leaves on brisket. Mix remaining ingredients in a bowl; spoon over all. Cover and bake at 325 degrees for 3-1/2 to 4 hours. Allow to cool, discarding bay leaves. Slice brisket and serve with sauce and vegetables from pan. May also wrap and refrigerate or freeze; package brisket and sauce separately. To serve, thaw in refrigerator; skim fat from brisket and reheat with sauce. Serves 8 to 12.