1 (4-6 lb.) brisket roast, trimmed
1 c. cream of mushroom soup
1 pkg. dry onion soup mix

Heat oven to 325 degrees. Spread soups over surface of meat. Wrap roast in 4 layers of heavy duty aluminum foil. Seal securely and neatly. Bake 45 minutes per pound. Slice against grain and top with gravy from inside foil.