Brisket Dinner

Course : Crockpot
Serves: 10
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5 Pounds brisket -- trimmed
1 Large onion -- chopped
1 large carrot -- chopped
2 Teaspoons salt
1 piece bay leaf
1 1/2 Teaspoons thyme
1 Cup water
1 Pound small boiling onions -- peele
6 medium carrot -- cut in 1/4-inch

Preparation / Directions:

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.

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