Beef Brisket (Oven)

Beef Brisket ingredients and instructions
1 Beef Brisket. I buy one already cut to fit the size of my 5 quart oven safe pot w/lid
2 packets of Lipton Onion soup mix
2 cans Campbell's Mushroom soup
Water. I use approximately 1 can of water for each can of soup (not quite full cans of water), up to about half way up the roast
**Note - If you are like me and want extra gravy, use 3 packets of soup, 3 cans of soup, and 3 cans of water.

I put the roast in the pot fat side up. Then empty both kids of soup fairly evenly on top of the roast, using a spoon to smooth some over the sides. Add the water around the roast. Then cover and place the roast in the over with the temperature set to 300 and bake for approximately 3 hours or until the roast is brown and shreds easily. Then remove roast to an appropriate size plate or baking dish to shred and serve.

There is nothing to do for the gravy except stir to combine and add additional water to bring to desired consistency and to lessen any saltiness.

Then serve with mashed potatoes and favorite veggie. Mine is corn. This recipe is so great and delicious and SO easy.