4-6 lb. beef brisket
1 cup beef broth
2 ribs celery
2 cloves garlic, crushed
4 carrots. Peeled and cut into 1/4ths
3 onions
1/3 cup old bay seasoning
1 bottle dark beer
1 bottle Heinz chili sauce
Handful soaked shitake mushrooms, or additional mushrooms of any type

Preheat oven to 350
In 13 x 9 roasting pan
Broth on bottom
Add carrots, celery and onions
Handful of soaked shitake mushrooms
Rub old bay seasoning on brisket

Place meat on top of veggies
Pour beer and chili sauce over
Cover with foil and roast 3 ½-4 hours

Remove foil, increase heat to 450
Roast 10-15 minutes longer until brown

Make one day ahead.  Take out meat and put in foil in fridge.

Slice when cold.  (I remove all visible fat.)
I put vegetables and gravy in separate containers in fridge.  Skim fat off gravy.

Warm up beef, veggies, gravy on stove top (use low heat) before serving.

I like to serve with extra wide egg noodles or mashed potatoes.  You don’t want to waste any of the yummy gravy.