1 4-6 pound brisket or other roast
2 tablespoons prepared mustard
1 package dry onion soup mix
Place the meat in a crock-pot, fatty side up. Drizzle with mustard and sprinkle with dry soup mix. Do not add any other liquid. Cook on low up to 22 hours depending on the shape of the roast. Thinner cuts will be ready in 8-10 hours.
To enjoy right away: prep this meal in the morning and it will be ready by dinner time.
To enjoy later: Freeze the meat and defrost the night before cooking.
When my kids were young, this made enough for two meals. Usually we had French Dip sandwiches the second night. Now, it is one meal and a couple of sandwiches for lunch the next day, maybe.
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