Slow Baked Beef Brisket with Gravy
Ingredients4 h 10 m servings 382
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 382 calories; 30.4 7.7 19.2 70 1271 Full nutrition
ReviewsRead all reviews 17
I submitted this recipe and just wanted to mention that I do not drain the mushrooms, the juice is needed for the gravy. Enjoy!
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 br...
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 it...
I love this recipe! It is perfect for an afternoon when there's no time to cook, and it tastes fabulous!! My girls love it!!
I have made brisket in the past, but this was so good. My family and I enjoyed it so much. Very easy and very tasty.
This recipe was a big hit in my house. It is simple to make and very tasty.
Its good, but I would have preferred it a little more tender.
I had leftover brisket I had cooked over the weekend. This was just the ticket to get a hot meal on the table in a hurry! I really liked the flavors. My DS is not a fan of mushrooms so I left th...