Ingredients:
- lean beef brisket, about 2 1/2 to 3 pounds, well trimmed
- 1 tablespoon vegetable. oil
- 3 carrots, cut in 2-inch chunks
- 5 small red potatoes, halved
- 1 large onion, cut in wedges
- 2 tablespoons quick cooking tapioca
- 3/4 c red wine, or beer
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried leaf thyme
- 1/4 teaspoon dried rosemary, crumbled
- 1/2 teaspoon salt
- 3 clove garlic, minced
- 1 bay leaf
- 1/4 cup water
Preparation:
Heat oil in a large skillet. Over medium-high heat, brown brisket on all sides. Place carrots, onion and potatoes in slow cooker. Sprinkle tapioca over top of vegetables. Add the browned brisket (If brisket is very large, cut in half). Combine beer or wine and remaining ingredients. Pour over top of brisket. Cover and cook on High for 5 to 6 hours or on LOW for 9 to 11 hours.The tapioca will thicken the liquid to make its own gravy. Remove bay leaf before serving.
Related Recipes
Tonya's Barbecued Brisket
Oven Barbecued Beef
Barbecued Beef Sandwich
Crockpot Spiced Brisket
Pete's Barbecue Beef
Ground Beef Barbecue for Sandwiches
Eugene's Beef BBQ
Baked Brisket and Vegetables
Bar-B-Que Beef Stew, Crockpot
Spiced Apple Butter Brisket
Savory Oven Brisket
Barbecued Pot Roast
Barbecued Pot Roast II
Marinated Oven Pot Roast
Brisket Recipes
Crockpot Corned Beef
Beef Recipes Index
Crockpot Beef Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
