1 (4-5 lb.) brisket
1 to 1 1/2 oz. onion soup mix
1/4 c. catsup
2 tbsp. Worcestershire sauce
1/2 tsp. cinnamon
1/2 tsp. minced garlic
4 tsp. flour
1/4 tsp. pepper

Place brisket in slow cooker. Combine 2 cups water with onion soup mix, catsup, Worcestershire sauce, cinnamon, garlic, and pepper. Pour over brisket. Cover and cook on low 8-10 hours. Remove brisket and keep warm. Measure cooking liquid, skim fat divide into two - 3/4 measures, freeze half. Make gravy with cooking liquid, flour, and 1/4 cup water. Divide beef in half and freeze half. Serve brisket with gravy.