1 3 to 5lb. beef brisket trimmed of excess fat
salt and pepper to taste
3 medium baking potatoes, unpeeled and scrubbed, cut into quarters
2 large carrots, cleaned an sliced 3/4in. pieces
1 large parsnip, cleaned and sliced 3/4in. pieces (optional)
2 large celery stalks cleaned, sliced 3/4in. pieces
1 medium onion cleaned and sliced
2 bay leaves
about 4 cloves of garlic sliced thin
1 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
1/2 cup beef broth
Place veggies in the bottom of crock-pot with the bay leaves, sprinkle with the herbs. Make slits in the roast and put the sliced garlic cloves in the slits. Arrange the brisket over the veggies and pour the broth over the brisket. Cover crock-pot and cook on low for 9 hours or until brisket is tender. Remove the brisket to a large serving platter, arrange the veggies around the brisket. Discard the bay leaves. Put juices in a saucepan and cool before you thickened it for gravy.
NOTE:
You can also use dry onion soup in this recipe it just makes it much more tasty.