Double-Onion Beef Brisket

Directions

• Cut brisket in half; sprinkle all sides with salt and pepper. In a large skillet, brown brisket in oil; remove and set aside. In the same skillet, cook and stir onions over low heat for 15-20 minutes or until caramelized.
• Place half of the onions in a 5-qt. slow cooker; top with celery and brisket. Combine the chili sauce, brown sugar, vinegar and soup mix. Pour over brisket; top with remaining onions.
• Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices; serve juices with meat.