Ingredients

• 2 pounds beef brisket
• 15 gingersnap cookies, crushed
• 2 (1 ounce) packages dry onion soup mix
• 2 cups water
• 1 (12 fluid ounce) can or bottle chili sauce
• 1 pound baby carrots
• 15 small red potatoes, cubed
• 1 onion, chopped
• 2 cups water

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Bake at 350 degrees F (175 degrees C) for 1 hour. Add the carrots, potatoes and onion to the roasting pan around the brisket.
4. 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.