Crockpot Brisket

• 2 1/4 pounds beef brisket lean, trimmed of any visible fat
• 1 tablespoon vegetable oil
• 3/4 cups red wine or beer
• 1 tablespoon dijon mustard
• 1/2 teaspoon thyme dried
• 1/4 teaspoon rosemary leaves
• 1/2 teaspoon salt
• 3 each garlic cloves minced
• 1 each bay leaves crumbled
• 3 each carrots cut in 2 inch pieces
• 5 each potatoes red skinned, small, halved
• 1 each onions quartered
• 2 tablespoons tapioca, quick-cooking
• 1/4 cup water

1. Trim fat from brisket.
2. Heat oil in a large frying pan.
3. Over medium-high until hot, brown brisket on all sides.
4. Place carrots, onion and potatoes in crockpot.
5. Sprinkle tapioca over top of vegetables.
6. Add browned brisket.
7. Combine wine and remaining ingredients.
8. Pour over top of brisket.
9. Cover with lid and Cook on High for 4 1/2 to 5 hours or on LOW for 8 hours.
10. The tapioca will thicken the liquid to make its own gravy.

beef brisket lean, vegetable oil, red wine, mustard, thyme, rosemary, salt, garlic, bay leaves, carrots, potatoes red skinned, onions, tapioca, water

Taken from recipeland.com/recipe/v/crockpot-brisket-1383 (may not work)