Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  pounds        lean beef brisket
   1      tablespoon    vegetable oil
     3/4  cup           dry red wine or beer
   1      tablespoon    Dijon mustard
     1/2  teaspoon      dried whole thyme
     1/4  teaspoon      rosemary
     1/2  teaspoon      salt
   3      cloves        garlic -- minced
   1                    bay leaf -- crumbled
   3                    carrots -- 2" sticks
   5      small         red potatoes -- halved
   1      large         onion -- quartered
   2      tablespoons   quick-cooking tapioca -- *
     1/4  cup           water

Preparation:

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