6 lbs fresh beef brisket trimmed
2 tsp garlic powder
8 oz bottle French salad dressing
1 lg onion sliced
1 cup sweet sherry
1/2 cup chili sauce
1/4 cup flour
1 cup water
Sprinkle meat with garlic salt. Place in sprayed 9x13" pan without rack. Spread meat with dressing and turn. Top with onion slices. Cover with foil. Roast in 300 degree oven for 2 hours. Spread dressing over meat; spoon on mixture of sherry & chili sauce. Cover and roast 2 hours longer, or until tender. Strain broth and skim off fat. Mix 4 cups broth with the flour and water. Cook over medium heat until thickened. Slice meat diagonally across grain. Arrange on platter and garnish with parsley if desired.
Best if made day ahead, refrigerated, then sliced.