Open Faced Italian Brisket Sandwiches (Crock Pot)

• 3 lbs boneless beef brisket, partially frozen
• 1 onion, quartered and sliced
• 2 tablespoons cornstarch
• 1 (19 ounce) can tomato soup, with Basil
• 2 tablespoons brown sugar
• 12 teaspoon italian seasoning
• 2 tablespoons Worcestershire sauce
• 10 slices Italian bread
• 10 slices provolone cheese

1. Spray crockpot with Pam.
2. Cut beef diagonally across grain into thin slices.
3. Put into crock pot; add the onion.
4. In medium bowl combine soup, cornstarch, brown sugar, Italian seasoning and worcestershire sauce.
5. Mix until smooth.
6. Pour over beef.
7. Cover and cook on low 10-12 hours.
8. To Serve; place 1 slice of bread on plate, top with sliced provolone cheese, spoon about 3/4 Cup beef over.

beef brisket, onion, cornstarch, tomato soup, brown sugar, italian seasoning, worcestershire sauce, italian bread, provolone cheese

Taken from www.food.com/recipe/open-faced-italian-brisket-sandwiches-crock-pot-128253 (may not work)