Texan Crock Pot Roast

• 3 lbs beef brisket or 3 lbs beef shoulder or 3 lbs chuck roast
• 1 teaspoon salt
• 34 lb carrot, peeled, trimmed and chopped
• 1 large onion, peeled and chopped
• 1 cup ketchup
• 12 teaspoon fresh coarse ground black pepper
• 14 cup Worcestershire sauce
• 1 teaspoon dry mustard
• 3 garlic cloves, pressed
• 14 cup lemon juice (fresh or reconstituted)

1. Cut brisket into medium size chunks.
2. Sprinkle with salt.
3. Place in carrots and onions in bottom of slow cooker.
4. Place brisket on top.
5. Mix together remaining ingredients and pour on top of brisket.
6. Cover and cook on low for 8 to 10 hours.

beef brisket, salt, carrot, onion, ketchup, fresh coarse ground black pepper, worcestershire sauce, mustard, garlic, lemon juice

Taken from www.food.com/recipe/texan-crock-pot-roast-46404 (may not work)