3 1/2 to 4 lb. brisket
Lipton onion soup

Brown (no oil) in electric pan and sprinkle with paprika. Place in oven in baking/roasting pan with whole package onion soup plus 1/2 to 1 cup water plus wine. Seal with tin foil. Roast at 325 degrees. Cool in refrigerator for up to 24 hours. Slice against grain and pour 1 bottle chili sauce over all. Put back in oven about 30 to 40 minutes to reheat.