Crockpot Brisket

Ingredients

2 1/4 lb lean beef brisket 1 tbsp veg. oil 3/4 cup red wine, or beer 1 tbsp dijon mustard 1/2 tsp dried whole thyme 1/4 tsp rosemary 1/2 tsp salt 3 cl garlic, minced 1 bay leaf, crumbled 3 carrots, 2 sticks 5 small red potatoes, halved 1 large onion, quartered 2 tbsp quick-cooking tapioca, * 1/4 cup water	Advertisements

Preparation
 
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 4 1/2 to 5 hours or on LOW for 8 hours. The tapioca will
thicken the liquid to make its own gravy.

 

 
Servings: 5

 

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