1 (4-6 lb.) brisket
Prepared mustard
1 pkg. onion soup mix

Place the brisket, fat side up, in a crock pot. Do not add any water or liquid. Cover with mustard and the onion soup mix. Cook on low overnight or 8-10 hours.

Skim the seasonings off the fat into the juice. peel off and discard the fat. Slice or shred the meat. May be served as is or as hot roast beef sandwiches.