brisket dinner

Main dish
10 servings
5 pounds Brisket; trimmed
Lg Onion; chopped
Lg Carrot; chopped
2 teaspoons Salt
Bay leaf
1½ teaspoon Thyme
1 cup Water
1 pounds Small boiling onions; peele
Med Carrot; cut in 1/4-inch

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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