BRISKET DINNER

• 5 lb Brisket; trimmed
• 1 Lg Onion; chopped
• 1 Lg Carrot; chopped
• 2 ts Salt
• 1 Bay leaf
• 1 1 /2 ts Thyme
• 1 c Water
• 1 lb Small boiling onions; peele
• 6 Med Carrot; cut in 1 /4 -inch

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 witha 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.