1 (4- to 6-pound) beef brisket
2 tablespoons dried basil
1 tablespoon crushed red pepper flakes
1 tablespoon 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 crockpot. 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 crockpot for another 45 minutes.

Serve in hot crusty rolls.

Yields 12 to 15 servings.