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3 pounds fresh brisket -- (up to 4)
1 envelope dry onion soup mix
1 can mushrooms -- undrained (4-oz)
Trim all excess fat from brisket. Combine onion soup mix with mushrooms and their liquid. Place brisket in slow cooker with fat side up, cutting to fit if necessary. Spread onion soup mixture over top of brisket, moistening well. Cover and cook on low setting 10-14 hours. Remove brisket and cut across grain into thin slices. Thicken meat juices with flour and serve with meat.
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