• 2 teaspoons salt
  • 3 tablespoons brown sugar
  • 1 cup chili sauce
  • 1 1/2 cups white vinegar
  • 1 5 Pound brisket of beef, shoulder roast of beef,
  • or chuck roast
  • 1 cup chopped celery
  • 2 onions, sliced
  • 4 carrots, sliced
  • 2 cups water


  • Mix salt, brown sugar, chili sauce and vinegar together. Pour over meat and let stand overnight in the refrigerator.
  • Preheat oven to 325F. Place the meat in an ovenproof casserole, pouring marinade over meat. Cover with celery, onions, carrots and water.
  • Cover and bake for about 2 hours, basting often with marinade. Remove cover for 1 more hour.
  • This dish is best prepared in advance so that fat can be easily skimmed from the surface. When ready to serve, slice and reheat in the strained pan marinade.
  • Note: You can also put all of the ingredients in a covered casserole and bake in a 200F oven overnight, for about 9 hours.


  • Description:
  • "This is basicly a Jewish and German pot roast taken from Joan
  • Nathan's "Jewish Holiday Kitchen"."