3-4 lb. brisket
2 med. onions, sliced
1 can cream of mushroom soup

Pour soup (undiluted) into bottom of roasting pan. Top with sliced onion. Top with brisket. Cover brisket with: 1/2 c. ginger ale 1 clove garlic, pressed 1 can sliced mushrooms (or 1/4 lb. fresh, sliced)

Sprinkle brown sugar on top (enough to cover meat). Salt and pepper to taste.

Cover with foil. Bake 2 1/2 hours at 350 degrees. Uncover and let juice thicken. Bake 450 degrees for 30 more minutes.

You may want to add parboiled potatoes and carrots right in the pan, and cook with the meat.