4-5 LB BEEF BRISKET
1 CAN CREAM OF MUSHROOM SOUP (LOW FAT OR REGULAR)
1 ENVELOPE OF LIPTON DRY ONION SOUP
1/2 CUP WATER
GARLIC SALT
WORCESTERSHIRE SAUCE
WIPE BRISKET WITH A DAMP PAPER TOWEL
PUT IN A 9X13″ BAKING PAN
MIX THE ONION SOUP WITH THE CREAM OF MUSHROOM IN A SMALL BOWL
RUB GARLIC SALT, WORCESTERSHIRE AND HALF THE ONION SOUP MIXTURE ON
THE MEATY SIDE OF THE ROAST.
PUT FAT SIDE UP AND RUB THE REST OF THE ONION, MUSHROOM MIXTURE ON
ROAST.
USE THE CAN FROM SOUP AND PUT IN 1/2 CAN WATER OVER TOP AND SIDED OF
ROAST.
BAKE FOR ABOUT 3 HOURS OR UNTIL FORK TENDER AT 350.
ADD MORE WATER IF NEEDED DURING COOKING TO MAKE GOOD GRAVY.
ENJOY
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