- 1 brisket (flat, cut in half, roughly 3-5 pounds)
- 1 cup beef broth (or stock)
- 28 ounces cream of mushroom soup
- 1 envelope onion soup mix
- 1 packet brown gravy mix
Annie 18 days ago
Super easy, tasty recipe! I’m not a huge fan of gravy but this gravy was absolutely delish! Brisket was tender and succulent. Looking forward to making it again!