32 oz bottle ginger ale
1 package beefy onion soup
1 whole onion sliced thin
1 bag small carrots
1/2 – 3/4 cup ketchup
1 3-4 lb brisket

Combine all ingredients (except carrots) in large roasting pan with cover. Cook 45 minutes/pound at 325°F. Add carrots for last hour. Separate meat and carrots from liquid. Refrigerate overnight if possible. Skim top layer of fat from liquid and discard. Slice fat from beef and slice thinly against the grain. Cook brisket and carrots in juices 45 minutes at 325°F after slicing. Can be served with bowtie noodles mixed with kasha varnishka, like my grandmother used to do, or with noodle kugel and a crispy salad. Enjoy!