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Italian Beef Brisket
1 (4- to 6-lb. ) beef brisket
2 tbsp dried basil
1 tbsp crushed red pepper flakes
1 tbsp crumbled, dried oregano
1 envelope dried onion soup mix
4 cloves garlic
1 cup water
1 large onion, sliced
Mix basil, red pepper, oregano and dried onion soup mix together to season beef.
Make four slits in brisket and place 1 garlic clove in each slit.
Rub seasoning mixture into beef and place brisket in slow cooker. Add water and place onion slices on top of beef.
Cook on low for 8 hours. Remove from pot and shred beef. Then place shredded beef back into the slow cooker for another 45 minutes.
Serve in hot crusty rolls.
Makes 12-15 servings.
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