Mediterranean Brisket

Trim fat from meat. Sprinkle meat with 1 teaspoon of the Italian seasoning. Place meat in a 3 1/2- or 4-quart slow cooker. Top with fennel.

In a bowl combine tomatoes, broth, olives, lemon peel, salt, pepper and the remaining 2 teaspoons Italian seasoning. Pour into cooker.

Cover and cook on low-heat setting 10 to 11 hours or on high-heat setting 5 to 5 1/2 hours.

Remove meat from cooker, reserving juices. Slice meat. Arrange meat and vegetables on a platter; cover to keep warm. Pour juices into a glass measuring cup; skim off fat.

For sauce, measure 2 cups of the juices. Transfer to a saucepan. In a small bowl combine the cold water and flour; stir into saucepan. Cook and stir until thickened and bubbly. Serve sauce with meat. Garnish with parsley and additional lemon peel.