Ingredients
3 tablespoons all-purpose flour, divided1 large oven roasting bag1 fresh beef brisket (5 pounds), trimmed1 can (14 ounces) whole-berry cranberry sauce1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (8 ounces) tomato sauce1 envelope onion soup mix
Preparation
Preheat oven to 325°. Place 1 tablespoon flour in oven bag; shake to coat. Place bag in an ungreased 13x9-in. baking pan; place brisket in bag.
Combine cranberry sauce, soup, tomato sauce, soup mix and remaining flour; pour over beef. Seal bag. Cut slits in top of bag according to package directions.
Bake 2-1/2 to 3 hours or until meat is tender. Carefully remove brisket from bag. Let stand 5 minutes before slicing. Thinly slice meat across the grain; serve with gravy.
