Never Fail Brisket – Amy Rice
(3-5 lb.) brisket, trimmed (one that will fit in pot)
1 can cream of mushroom soup
1 pkg. onion soup mix
Water to cover
Trim fat off brisket. Place in crock pot, cover with soups and enough water that meat is just covered.
Cook on high until starts to bubble (30 minutes to 1 hour). Turn to low and cook 6 to 8 hours or until meat sticks tender with fork.