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1 onion, sliced
1.35 kg boneless double beef brisket pot roast
1 can (348 mL) whole-berry cranberry sauce
1/2 cup (125 mL) ketchup-style chili sauce
4 tsp (18 mL) grated fresh ginger
1 tbsp (15 mL) Worcestershire sauce
2 tsp (10 mL) onion powder
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
3 tbsp (45 mL) cornstarch
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1st Keep
 wmbriggs
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