Beef Brisket

Preheat the oven - 325F
Prep onions/carrots/potatoes/garlic 

• carrots/potatoes into bite-sized chunks
• garlic should be whole(ish) - doesn't matter if it is broken up a bit, the only thing we care about is that the shell has been removed 

Take out the roasting pan and layer it with a lot of onions/garlic (lets say 3/4) and some of the potatoes/carrots (closer to 1/3)

·      If this doesn't cover the bottom of the pan pretty thoroughly, we need more onions

Prep the sauce for the brisket - 3 parts bbq sauce/2 parts beer/1 part ketchup

• Go for a saucy consistency, not a watery one
• Should be enough to cover the entire brisket, but not so much to turn the pan into the soup