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READY IN 4+ hrs

Slow Baked Beef Brisket with Gravy

Read Reviews (9)

"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!)" — gagirl90

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Original recipe makes 8 servings Change Servings

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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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.

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PREP 10 mins
COOK 4 hrs
READY IN 4 hrs 10 mins

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Reviews More Reviews

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!

—gagirl90

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Oct 03, 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 with 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!

—Alan4J

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11 Ratings

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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 dressing. 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.

—Mary

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Aug 31, 2011

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!!

—laxmom

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Nov 30, 2011

This recipe was a big hit in my house. It is simple to make and very tasty.

—sam

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Nov 06, 2011

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.

—Shirl

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Oct 29, 2011

Its good, but I would have preferred it a little more tender.

—Thorn

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Jan 04, 2013

Delicious, and we have plenty for more meals.

—Gwenbishop

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Nutrition

Calories
382 kcal
19%

Carbohydrates
7.7 g
2%

Cholesterol
70 mg
23%

Fat
30.4 g
47%

Fiber
0.9 g
4%

Protein
19.2 g
38%

Sodium
1271 mg
51%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Baked Beef Brisket with Gravy

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 382
Calories from Fat: 274

% Daily Value *
Total Fat 30.4g 47 %
Saturated Fat 10.5g 52 %
Cholesterol 70mg 23 %
Sodium 1271mg 51 %
** Potassium 261mg 7 %
Total Carbohydrates 7.7g 2 %
Dietary Fiber 0.9g 4 %
Protein 19.2g 38 %
** Sugars 1.8g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 3 %
Iron 22 %
** Thiamin 7 %
** Niacin 37 %
** Vitamin B6 14 %
** Magnesium 6 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.