1 (5 lb.) beef brisket or boneless beef chuck pot roast

PREPARE MARINADE:

1/2 c. vinegar
1/2 c. apple juice
1/2 c. chili sauce
2 tbsp. brown sugar
1 tsp. salt
1/4 tsp. pepper

ROASTING INGREDIENTS:

2 med. onions, sliced
1 c. sliced celery & leaves
3 sm. cooking apples
2 tbsp. cornstarch

Trim fat from beef. Mix above ingredients together until dissolved. Pour marinade over beef in a large roasting pan. Chill covered for 12-24 hours, turning occasionally.

After roast has marinated, place the roast in a 13 x 9 x 2 inch baking dish and top with 2 medium onions and celery with leaves. Pour marinade over top of roast and cover. Bake in a 325 degree oven for approximately 3 hours. Add 3 small cooking apples the last 10 minutes of cooking.

For Gravy: Remove meat and vegetables. Measure 2 1/2 cups of strained juices. In medium saucepan, stir in 2 tablespoons cornstarch and 1/4 cup cold water and juices. Cook 2 minutes or until thickened.