Beef Brisket


1 beef brisket
6 medium potatoes, peeled and chopped
6 medium carrots, sliced
3 medium onions, sliced
1 1/2 teaspoon salt
dash paprika
1 bay leaf
2 tablespoon butter or margarine
3 tablespoon all-purpose flour
1/2 teaspoon beef-flavored gravy base


In crockery cooker place potatoes, carrots and onions. Trim excess fat from brisket. Sprinkle with salt, paprika and dash pepper; place atop vegetables. Add bay leaf and 1 1/2 cups water. Cover; cook on low-heat setting for 12-14 hours. Remove bay leaf. Lift out brisket to cutting board. Drain vegetables; reserve 1 1/2 cups cooking liquid. Add butter to vegetables; mash. Season with salt and pepper. Keep met and vegetables warm; prepare gravy. In saucepan blend 1/2 cup cold water slowly into flour; stir in reserved cooking liquid and gravy base. Cook and stir till thickened and bubbly. Season to taste. Slice brisket thinly across grain. Serve with the vegetables and gravy.