mom's brisket or pot roast

Ingredients

• Servings: 8
• 2 tablespoons all-purpose flour
• onion powder
• garlic powder
• ground black pepper
• 1 (4 pound) beef brisket, trimmed
• 2 tablespoons vegetable oil
• 1 (1 ounce) package dry onion soup mix (such as lipton®)
• 1 cup hot water, or as needed
• 1 cup
• 3 tablespoons ketchup
• 1/4 cup applesauce
• 1 tablespoon worcestershire sauce (optional)
• 2 tablespoons quick-mixing flour (such as wondra®) (optional)

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 30 mins

Ready Time: 11 hrs 45 mins


• combine 2 tablespoons flour, onion powder, garlic powder, and black pepper in a large plastic bag; place brisket into bag, seal, and shake bag to coat meat with seasoned flour.
• heat vegetable oil in a large heavy pot or dutch oven over medium-high heat. brown meat on all sides; reduce heat to low. whisk onion soup mix in hot water in a bowl until dissolved; pour over the brisket. pour over meat. add more water as needed to bring level of liquid to halfway up side of the brisket.
• cover and simmer until beef is tender, about 2 hours, adding more water if needed. remove meat to a platter and cool for 15 minutes. stir ketchup, applesauce, and worcestershire sauce into pan juices; whisk 2 tablespoons quick-mixing flour into mixture. simmer until gravy is thickened, about 5 minutes.
• slice brisket very thinly against the grain and return sliced meat to pot with gravy. stir to coat meat; simmer 1 more hour.
• transfer meat and gravy to a casserole dish and cover; refrigerate overnight. skim hardened fat from the meat and gravy before bringing back to a simmer over low heat to serve.