Moist and savory brisket and beans, old west-style.
Rub the salt, pepper and flour on to the beef brisket evenly on all sides.
Heat olive oil in skillet on medium-high and cook brisket for 10 minutes on each side. Remove brisket from skillet. Pour 2 oz concentrated chicken stock and water into the skillet. Stir and bring to a boil. Cook until thickened.
In a slow cooker, combine the frozen vegetables, dried bean soup, Cajun soup flavoring, and the chicken stock gravy. Place the brisket on top and coop on low for 7-8 hours.