Oven-Baked French Onion Brisket (3 Ingredients)
This oven-baked French onion brisket is the kind of recipe you make when you’re feeding family or company and don’t want to fuss. My neighbor brought a pan of this over last Easter, and it was so tender it fell apart with a fork. The secret is letting a simple combo of brisket, French onion soup, and onion soup mix slowly bake together into a rich brown onion gravy. It’s pure comfort food with almost no hands-on work, and it makes the house smell like you’ve been cooking all day.
Serve this brisket sliced or gently pulled into chunks, spooning plenty of the onion gravy over the top. It’s wonderful with mashed potatoes or buttered egg noodles to soak up all that sauce, and a simple side like roasted green beans, steamed carrots, or a tossed salad keeps the plate balanced. Warm dinner rolls or crusty bread are perfect for mopping up the extra gravy. For a holiday table, pair it with scalloped potatoes and a vegetable casserole; on a regular weeknight, it’s just as happy next to instant mashed potatoes and frozen corn.
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Prep Time: 10 minutes
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Cook Time: 3–3½ hours
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Rest Time: 15–20 minutes
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Total Time: 3½–4 hours
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Servings: 8
Ingredients
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3½ to 4 pounds beef brisket, flat cut, trimmed of excess hard fat
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2 (10.5-ounce) cans condensed French onion soup
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1 (1-ounce) packet dry onion soup mix
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