Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Brisket; trimmed |
| 1 large | Onion; chopped |
| 1 large | Carrot; chopped |
| 2 teaspoons | Salt |
| 1 | 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.