October 4, 2015.
Recipe # 277.

                                                       Beef Brisket with Vegetables

3-5 Pound Beef Brisket.
1 Onion; chopped or sliced.
2-3 Cloves of Garlic; chopped.
1-2 Pounds Baby Carrots.
5-6 Large Potatoes; peeled and cut into wedges.
1-2 Cans Low-Sodium Beef broth.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
2-3 Low Sodium Beef Bouillon Cubes.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Brisket in the Olive Oil.
Put the Carrots and Potatoes into the Crock-Pot.
Lay the Brisket on top of the Vegetables.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.