2 1/2 to 3poundsbeef brisket most of the fat trimmed
salt and pepper
1tspeach: parsleythyme, basil
1heaping Tablespoon flour
1 14.5oz.can diced tomatoes
1can low sodium beef broth or 1 heaping tsp Better than Bouillon plus about 12 oz. warm water mixed together
4medium potatoes quarteredI like yukon gold the best for this
6 to 8carrots scrubbed and cut into about 3 inch pieces
Spray inside of slow cooker crock with non-stick cooking spray. Season beef on all sides and place in cooker. Sprinkle flour over the top of the meat. Pour tomatoes over top and beef broth around the sides. Add the bay leaf.
Cover and cook for about 4 hours on high or 6 hours on low.
Remove the brisket and place onion slices to the bottom of the cooker. Place the meat on top of the onions. Add the remaining vegetables around the sides and on top of the meat. Cover and cook another 2 hours or so on high or another 4 hours or so on low. When the meat pulls apart easily with a fork it's done. Remove meat and vegetables, stir juices and serve.