Open Faced Italian Brisket Sandwiches (Crock Pot)

I work nights so crockpot recipes are a lifesaver. Here ia another one

• Ready In: 12 hrs 15 mins
• Serves: 10
• Yields: 10 sandwiches

Ingredients

• 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
• 1⁄2 teaspoon  italian seasoning
• 2  tablespoons Worcestershire sauce
• 10  slices  Italian bread
• 10  slices provolone cheese

Directions

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. Mix until smooth.
5. Pour over beef.
6. Cover and cook on low 10-12 hours.
7. To Serve; place 1 slice of bread on plate, top with sliced provolone cheese, spoon about 3/4 Cup beef over.