2 tablespoons canola oil
1 (3-4 pound) brisket, second-cut
1 onion, sliced
2 cups beef broth
1 (12-ounce) can beer
12 small red potatoes, cut in quarters
3 medium sweet potatoes, cubed
2 cups baby carrots
1 cup chili sauce
Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Add beef and brown, about 6 to 8 minutes per side.
Transfer meat to a roasting pan. Top with onions, then broth and beer. Cover tightly and bake for 2-1/2 hours. Place red potatoes, sweet potatoes and carrots around beef. Bake, covered, an additional hour.
Let stand 10 minutes before slicing.