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Brisket Crockpot Dinner

Ingredients
 

5 lb brisket, trimmed
1 large onion, chopped
1 large carrot, chopped
2 tsp salt
1 bay leaf
1 1/2 tsp thyme
1 cup water
1 lb tiny onions, peeled
6 medium carrots, 1/4 pcs




 
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Preparation
 
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.

 

 
Servings: 10

 

 

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