Yield: 10 Servings
|5 pounds||Brisket; trimmed|
|1 large||Onion; chopped|
|1 large||Carrot; chopped|
|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.