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 \N | Bay leaf; crumbled |
| 3 \N | 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.