Doh! I just typed in a recipe and got a server error when I tried to post it. I hate computers. By the way, I was a sys admin for the U of Utah Computer Science department for a quarter of a century. So when I say I hate computers, I know what I am saying.
Anyway, here we go again.
Get a packer cut beef brisket, 8 - 12 pounds, whatever is available. Hopefully you have a roasting pan that can hold it. Thickly slice 3 - 4 yellow onions, peel them if you feel the need to do so, but at least cut the roots off. Layer them on the brisket in the pan. Get a can of chipotles in adobo sauce, dump them into the pan. Clean a pound or two of mushrooms, halve, quarter, depending on size, throw them in. Remove any loose paper from two heads of garlic, in they go. Yes, heads, not cloves.
Cover and put into a 175 - 200 F oven for 10 - 12 hours.
Remove brisket from pan and put on a platter. Be careful, it will likely be falling apart at this time and chunks may try to escape and jump on the floor. Your cats and dogs would love you, though.
There are a few options at this point. You can spoon some of the liquid in the pan as is over slices of brisket. You can use some of the copious amounts of fat rendered out to make a roux and a rich, thick gravy. Perhaps puree the veggies for a sauce.
You could just dump all that goodness into your garbage disposal, dust bin or what have you and grab that catsup bottle out of the fridge. Of course, such an action would mean that the ChefTalk community would disavow any acknowledgement of your existence, or at least poke fun at your culinary skills. Enjoy that quarter pounder and fries.