3 or 4 lb. beef brisket, trimmed
1 onion
Fresh garlic, crushed
1 carrot
1 celery stem
Salt and pepper

Roast brisket with above, covered at 325 degrees until tender. Remove meat, cool and slice. Place sliced brisket in casserole. Empty 1 medium jar grape jam and one bottle chili sauce on top of sliced brisket. Heat very slowly basting meat frequently with melting jelly and chili sauce. DO NOT BOIL! Serve in chafing dish with small rolls.