BRISKET DINNER

5 lb fresh brisket, well trimmed
1 large onion, chopped
1 large carrot, chopped
2 tsp salt
1 bay leaf
1 cup water
1/2 tsp whole thyme
1 lb small boiling onions, peeled
6 medium carrots, cut in 1/4 strips

Cut brisket in half or roll to fit into CROCK-POT. Add chopped onion, chopped carrot, salt, bay leaf, thyme and water.

Cover and cook on Low 8 to 10 hours. When meat is done, lift gently from stock. Support underneath with spatula; keep warm.

Add 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 meat.

Makes 6 servings
Source: Rival Crock-pot cookbook, date unknown