Oven-Roasted Brisket with Gravy in Roasting Bag
Tender, fork-tender brisket braised in a sealed roasting bag with onion soup seasoning, aromatic vegetables, and water. The cooking liquid transforms into a smooth blended gravy made from caramelized vegetables and au jus. Sliced across the grain and served with the rich pan sauce, this classic comfort dish requires minimal hands-on time over 4-4.5 hours of low-temperature roasting.
Ingredients
- whole brisket, trimmed
- flour
- dry onion soup mixFrench onion soup mix or homemade seasoning blend (1 tbsp dried onion, 1 tbsp beef bouillon, 1 tsp garlic powder, 1 tsp paprika)1:1savory
adds depth if homemade
- black pepper
- garlic powder
- water
- 1 onion, quartered, quartered
- carrots, quartered, quartered
- celery, quartered, quartered
- 1 oven roasting bagparchment paper tent and aluminum foil covering1:1cooking method
retains moisture but requires careful sealing
Instructions
- 1
Preheat oven to 350°F.
- 2
Pour flour into the roasting bag and shake to coat the inside.
- 3
Season brisket with pepper and garlic powder, then place fat side down inside the bag.
- 4
Distribute onion soup mix across the top of the brisket.
- 5
Add quartered onion, carrots, celery, and water to the bag.
- 6
Cut three small holes into the top of the bag for steam to escape.
- 7
Seal the bag and place it in a large roasting pan or disposable aluminum tray.
- 8
Roast until the brisket reaches an internal temperature of 180-200°F and is fork tender.
- 9
Remove brisket from the bag, reserving liquids and vegetables, and let rest for 30 minutes.
- 10
Separate the au jus from fat by letting the liquid sit until fat rises to the top, then gently spoon off or pour slowly into another container.
- 11
Blend the reserved au jus with the remaining carrots, onions, and celery using a standing or immersion blender.
- 12
Slice brisket across the grain into 1/4-inch slices.
- 13
Pour gravy over sliced brisket and serve with vegetable sides.
Tips
Let the brisket rest after roasting to redistribute juices and ensure tender, moist slices.
Create steam vents carefully to prevent bag rupture while allowing controlled moisture release.
For smoother gravy, blend all vegetables thoroughly or pass through a fine-mesh sieve if a completely silky texture is desired.
Good to Know
Refrigerate leftover brisket and gravy in airtight containers for up to 4 days. Freeze for up to 3 months.
Prepare and assemble the roasting bag up to 24 hours before cooking. Refrigerate until ready to roast.
Serve with green beans, broccoli, mashed potatoes, or a green salad.
Common Mistakes
Do not skip the 30-minute rest to avoid slicing into a brisket that releases precious juices.
Do not forget steam vents to avoid bag rupture and uncontrolled steam release.
Do not rush the fat separation to avoid curdling or cloudy gravy.
Substitutions
Gluten-Free Swaps
General Alternatives
adds depth if homemade
retains moisture but requires careful sealing