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2 1/4 lb Lean beef brisket
1 tb Vegetable oil
3/4 c Red wine; or beer
1 tb Dijon mustard
1/2 ts Dried whole thyme
1/4 ts Rosemary
1/2 ts White pepper
1/2 ts Salt
3 cl Garlic; minced
1 sm Bay leaf; crumbled
3 Carrots; cut into 2" sticks
5 sm Red potatoes; halved
1 lg Onion; quartered
2 tb Quick cooking tapioca
1/4 c Water

Trim fat from brisket. Heat oil in a large frying pan. Over med-high heat, brown brisket on all sides. Place carrots, onions, and potatoes in slow cooker. 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 hrs. to 5 hrs. or on LOW for 8 hrs. The tapioca will thicken the liquid to make its own gravy.

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