Crockpot brisket

Yield: 5 Servings

Measure Ingredient
2¼ pounds Lean beef brisket
1 tablespoon Veg. oil
¾ cup Red wine; or beer
1 tablespoon Dijon mustard
½ teaspoon Dried whole thyme
¼ teaspoon Rosemary
½ teaspoon Salt
3 cloves Garlic; minced
1 Bay leaf; crumbled
3 Carrots; 2" sticks
5 smalls Red potatoes; halved
1 large Onion; quartered
2 tablespoons Quick-cooking tapioca; *
¼ cup Water

Trim fat from brisket. Heat oil in a large frying pan. Over medium-high until hot, brown brisket on all sides. Place carrots, onion and potatoes in crockpot. Sprinkle tapioca over top of vegetables. Add browned brisket. Combine wine and remaining ingredients. Pour over top of brisket. Cover with lid and Cook on High for 4½ to 5 hours or on LOW for 8 hours. The tapioca will thicken the liquid to make its own gravy.

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