brisket crockpot dinner

Categories
Crockpot
Yield
10 Servings
MeasureIngredient
5 pounds Brisket; trimmed
1 large Onion; chopped
1 large Carrot; chopped
2 teaspoons Salt
Bay leaf
1½ teaspoon Thyme
1 cup Water
1 pounds Tiny onions; peeled
6 mediums Carrots; 1/4 " pcs

Cut brisket in half or roll to fit into Crock-Pot. Add chopped onion, chopped carrot, bay leaf, thyme, salt and water. Cover and cook on low 8 to 10 hours. When meat is done, lift gently from stock. Support underneath with a spatula and keep warm. Add small onions and carrots to stock in Crock-Pot. Cover and cook on high 1 to 2 hours. Remove vegetables from broth with a slotted spoon and arrange around the meat.

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