5 lb. brisket
1 pkg. dry onion - mushroom soup
1 bottle chili sauce
1 bottle water
1 can beer

Place meat in roaster fat side up. Place dry soup and chili sauce on meat. Add water to bottom of pan. Add more water if needed as cooking progresses. Cover and roast at 325 degrees approximately 2 1/2 hours. Pour beer around brisket; recover and cook one more hour. Cool; remove fat from gravy. Slice meat thin with slicer and reheat in sauce. Tastes best when made at least one day ahead of serving.