Yield: 10 servings
|5 pounds||Brisket; trimmed|
|1||Lg Onion; chopped|
|1||Lg Carrot; chopped|
|1 pounds||Small boiling onions; peele|
|6||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.