Beef Brisket w/ Gravy

I will often come home for lunch and start this dinner and stick it in the oven. I make use of my time-bake feature, set it to start a few hours before I want dinner to be done. Then when I come home from work, Ta-Da….supper is ready. Add a green veggie or salad and some noodles or potatoes and you have a complete meal.  

Beef Brisket with Gravy

Serves: 6

2 pounds fresh beef brisket — *NOT corned beef*
2 tablespoons vegetable oil
8 oz sliced cremini mushrooms
1 small onion sliced
1 cup hot water
1 envelope beef onion soup mix
2 tablespoons cornstarch
1/2 cup cold water

In a Dutch oven, brown brisket in oil on both sides over medium-high heat; drain. Brown and onions mushrooms until slightly wilted. Combine hot water and soup mix; pour over brisket and mushrooms. Cover and bake at 325 degrees for 2 to 2 1/2 hours or until meat is tender.
Remove brisket to a serving platter. Let stand for 10-15 minutes. Combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with the gravy.

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