5 lb Brisket; trimmed

1 Lg Onion; chopped

1 Lg Carrot; chopped

2 ts Salt

1 Bay leaf

1 1/2 ts Thyme

1 c Water

1 lb Small boiling onions; peele

6 Med Carrot; cut in 1/4-inch

Cut brisket in half or roll to fit into Crock-Pot. Add chopped onion, chopped carrot, bay leaf, thyme, salt and water. Cover and cook on low 8 to 10 hours. When meat is done, lift gently from stock. Support underneath

with a spatula and keep warm. Add small onions and carrots to stock in Crock-Pot. Cover and cook on high 1 to 2 hours. Remove vegetables from broth with a slotted spoon and arrange around the meat.