Crockpot brisket

5 Servings

Ingredients

QuantityIngredient
poundsLean beef brisket
1tablespoonVeg. oil
¾cupRed wine; or beer
1tablespoonDijon mustard
½teaspoonDried whole thyme
¼teaspoonRosemary
½teaspoonSalt
3clovesGarlic; minced
1Bay leaf; crumbled
3Carrots; 2\" sticks
5smallsRed potatoes; halved
1largeOnion; quartered
2tablespoonsQuick-cooking tapioca; *
¼cupWater

Directions

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.