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Add a photoServings: 10
Ingredients
- 5 lb Brisket, trimmed
- 1 lrg Onion, minced
- 1 lrg Carrot, minced
- 2 tsp Salt
- 1 x Bay leaf
- 1 1/2 tsp Thyme
- 1 c. Water
- 1 lb Tiny onions, peeled
- 6 med Carrots, 1/4 " pieces
Directions
- Cut brisket in half or possibly roll to fit into Crock-Pot. Add in minced onion, minced carrot, bay leaf, thyme, salt and water. Cover and cook on low 8 to 10 hrs. When meat is done, lift gently from stock. Support underneath with a spatula and keep hot. Add in small onions and carrots to stock in Crock-Pot. Cover and cook on high 1 to 2 hrs. Remove vegetables from broth with a slotted spoon and arrange around the meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 10 servings | |
| Calories 484 | |
| Calories from Fat 303 | 63% |
| Total Fat 33.65g | 42% |
| Saturated Fat 10.67g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 3228mg | 135% |
| Potassium 874mg | 25% |
| Total Carbs 9.52g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.15g | 3% |
| Protein 33.96g | 54% |
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