Beef brisket for Crock Pot Wednesdays

I'm reposting this recipe for Crock Pot Wednesdays at my good friend Debbie's blog, Dining with Debbie. It's our favorite beef brisket recipe, and I found it at About.com in their Southern food section. I follow the recipe as is, but I would note that the meat shrinks quite a bit after cooking all day - so even though the original recipe says it serves 10, I think it's probably closer to 6-8.

• 1 fresh brisket, about 4 pounds
• 1 1/2 cups water
• 1/4 cup ketchup
• 1 package dry onion soup mix
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 clove garlic, minced
• 1/4 teaspoon pepper
• 1 tablespoon flour mixed with 3 tablespoons cold water

Preparation:

Place brisket in slow cooker/Crock Pot; cut to fit if necessary. Combine water, ketchup, soup mix, Worcestershire sauce, spices, garlic and pepper and add to the Crock Pot. Cover and cook on low for 8 to 10 hours. Remove brisket from the Crock Pot. Skim fat from juices and transfer them to a saucepan. Stir in flour-water paste and cook on low until a thickened gravy forms. Serve brisket sliced with the gravy.
Serves 10.