Beef Brisket Crock-Pot - cooking recipe

Ingredients

4 lbs beef brisket, fat trimmed to 1/4 inch
12 ounces Coca-Cola (do not use diet)
1 ounce dry onion soup mix (I use Lipton)
10 1/2 ounces cream of mushroom soup (can substitute cream of celery or cream of chicken)
10 ounces chili sauce (Heinz works best)
1 large onion, sliced
salt and pepper

Preparation

Rinse brisket under cool running water and thoroughly pat dry. Sprinkle meat generously with salt and pepper on both sides.
Place sliced onion onto bottom of slow-cooker. Top with seasoned beef brisket.
Combine all other ingredients to make a sauce and pour over the meat.
Top with lid and cook on low setting for about 8 hours or on high setting for about 4 hours.