Source: Campbell's Recipes

Easy Brisket
Cranberry sauce, onion, carrots and pepper provide the perfect sweet and savory mix to flavor this fork-tender brisket that practically cooks itself in the oven.
Serves: 8 servings
Prep Time: 10 minutes
Cook Time: 135 minutes


1 beef brisket, trimmed (about 6 pounds)
1 teaspoon ground black pepper
1 envelope (about 1 ounce) dry onion soup and recipe mix
2 cans (16 ounces each) whole berry cranberry sauce
2 large onion, sliced (about 2 cups)
2 pounds fresh whole baby carrots, green tops removed

Heat the oven to 350°F.  Season the beef with the black pepper.  Stir the soup mix, water and cranberry sauce in a medium bowl. 

Place the beef into a 6-quart ovenproof saucepot.  Top with the onion.

Bake for 15 minutes.  Add the carrots to the saucepot.  Pour the soup mixture over all.  Cover the saucepot.

Bake for 2 hours or until the beef is fork-tender.  Serve the gravy and carrots with the beef.