Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Pounds        brisket -- trimmed
   1      Large         onion -- chopped
   1      Large         carrot -- chopped
   2      Teaspoons     salt
   1                    bay leaf
   1 1/2  Teaspoons     thyme
   1      Cup           water
   1      Pound         small boiling onions -- peele
   6      medium        carrot -- cut in 1/4-inch

Preparation:

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.