Slow Baked Beef Brisket with Gravy

9 Reviews

Prep: 10 min
Cook: 4 hr
Ready In: 4 hr 10 min

“Unbelievably easy and incredibly flavorful brisket and gravy. Put in the oven for 4-5 hours and forget about it! Pair with mashed potatoes and sauteed green beans for a dinner that will get rave reviews. (Store leftovers in gravy and add new sides to make it last for 2 dinners!)” - by gagirl90

Ingredients

1 (3 pound) beef brisket
1 teaspoon garlic salt
1 teaspoon unseasoned meat tenderizer (such as Adolph's®)
1 (14.5 ounce) can beef gravy
1/2 cup Italian salad dressing
1 (6 ounce) jar sliced mushrooms, drained
1 (1 ounce) package dry onion soup mix

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Metric US

Original recipe yields 8 servings

Directions

Preheat an oven to 275 degrees F (135 degrees C). Season the beef brisket with garlic salt and meat tenderizer, and place in a 9x13-inch baking dish.
Mix the beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over the beef brisket. Cover tightly with aluminum foil.
Bake in the preheated oven until very tender, 4 to 5 hours.

Nutrition

Amount Per Serving (8 total)

Calories
382 cal
19%

Fat
30.4 g
47%

Carbs
7.7 g
2%

Based on a 2,000 calorie diet

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Reviews (9)

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gagirl90

Jul. 11, 2011

"I submitted this recipe and just wanted to mention that I do not drain the mushrooms, the juice is needed for the gravy. Enjoy!..." See more"

Alan4J

Oct. 3, 2011

"Totally easy. Melt-in-your-mouth! The Brisket came out wonderful! I was out of garlic powder & simply used salt. The onion soup mix was the key. I also substituted the beef gravy for beef broth wi..." See moreth a dash of Gravy master. (but a can of onion soup, or beef broth with chopped onions will do just fine as well!) The Italian salad dressing is important. Make some of it if you have to. (Oil, vinegar, & your favorite Italian spices) As long as the meat is lightly seasoned, and sitting 1/3 deep in whatever liquid you concoct... having it tightly covered in foil will make it come out fine! Be creative & use what you have in the pantry. 275 degrees for 4 hours. Pair with any starch, vegetable & wine! Enjoy!"

Mary

Nov. 17, 2011

"I made this tonight with a few minor adjustments. I used garlic instead of garlic salt and seasoned salt in place on meat tenderizer. And I did not have beef gravy, so I just add water to the italian ..." See moredressing. mushroom , and dry onion soup mix. It was so tender. Probably the best brisket I have made in a long time. I cooked for 3 hrs 45 mins... Served it mashed potatoes and gravy from the meat."

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