- 4 to 6 lb. brisket
- 1 T. prepared mustard
- 1 envelope dry onion soup mix
Place brisket fat side up in crockpot. Don't add liquid.
Cover with mustard and soup mix.
Cook on low overnight.
Remove from crockpot, allow to cool.
Peel off fat and discard.
Slice meat.
Thicken juices with a roux to make gravy.
Freeze in a 1 gallon ziploc bag.
To serve: Thaw, heat through. Serve with mashed potatoes.
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