Recipe by gagirl90
"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!)"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (3 pound)
unseasoned meat tenderizer (such as Adolph's®)
1 (14.5 ounce) can
Italian salad dressing
1 (6 ounce) jar
sliced mushrooms, drained
1 (1 ounce) package
dry onion soup mix
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 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!
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.
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 those out. I had a brain fart and forgot to add the Italian dressing but I used a couple bay leaves & 1 teaspoon of rosemary which gave the gravy a pleasant earthy fragrance/taste! As you can see, I served it over my homemade mashed taters. Very YummO!! Thank you gagirl90.:)
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Baked Beef Brisket with Gravy
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 274
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make this tasty slow-cooked beef brisket.
See how to make a tasty pot roast with just five ingredients.
Fork-tender baked pork chops with mushroom gravy.