4-5 lb. flat beef brisket
12 oz. bottle chili sauce
1-2 bell peppers, cut in rings
1-2 onions, cut in rings
2-3 tomatoes, quartered
1 (8 oz.) pkg. mushrooms, sliced

In a large baking dish cut a piece of tin foil large enough to completely wrap the brisket. Place brisket on foil. Place cut vegetables on brisket and pour all of the chili sauce on top. Wrap securely so juices remain unspilled during cooking.

Bake at 325 degrees for 3 hours. Slice at an angle and pour vegetables over to serve. Great with rice pilaf.