Double-Onion Beef Brisket

• 1 fresh beef brisket (4 pounds)
• 1-1/2 teaspoons kosher salt
• 1-1/2 teaspoons coarsely ground pepper
• 2 tablespoons olive oil
• 3 medium onions, halved and sliced
• 3 celery ribs, chopped
• 1 cup chili sauce
• 1/4 cup packed brown sugar
• 1/4 cup cider vinegar
• 1 envelope onion soup mix

1. 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.
2. 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.
3. 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.

fresh beef brisket, kosher salt, ground pepper, olive oil, onions, celery, chili sauce, brown sugar, cider vinegar, onion soup

Taken from www.tasteofhome.com/recipes/double-onion-beef-brisket/ (may not work)