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Preheat the oven to 275°F.
Prepare the brisket: Place the brisket in a large, oven-safe roasting pan. In a large bowl, mix together the ketchup and the onion soup mix. Stir in the water. Pour the ketchup mixture all over the brisket. Flip the brisket once to make sure it’s coated on both sides.
Cook the brisket: Cover the pan tightly with aluminum foil, being careful the foil doesn’t touch the brisket and its tangy sauce. Cook the brisket in the oven until it feels tender all the way through when pierced with a fork but doesn’t fall apart, 7 to 8 hours.
Rest, then serve: Remove the roasting pan from the oven and let it rest for 1 to 2 hours. This will ensure that the brisket is tender once sliced. After the brisket has cooled, slice against the grain into ½-inch slices. Serve immediately. If you’re making ahead, see detailed instructions above. Store leftovers tightly wrapped in the refrigerator for up to 5 days or in the freezer for up to 3 months. Love the recipe? Leave us stars and a comment below!