Recipe #255.

                                                       Beef Brisket and Vegetables

4-5 Pound Beef Brisket.

1 Onion; chopped.

2-3 Cloves of Garlic; sliced.

5-6 Large Potatoes; peeled and cut into wedges.

5-6 Large Carrots; cleaned and cut into chunky pieces.

2-3 Stalks Celery; cleaned and cut into chunky pieces.

1 Cup Red or White Cooking Wine.

2 Cans Reduced Fat and Sodium Beef Broth.

1-2 Cans of Water.

2-3 Low Sodium Beef Bouillon Cubes.

Seasoned Salt Substitute to taste.

Pepper to taste.

Season all the sides of the Brisket.

Cut slits in the Brisket and put Garlic slices in them.

Put the Brisket into the Crock-Pot.

Add in all of the other ingredients.

Cover and cook on Low for 8-10 hours or on High for 4-5 hours.