Texan Crock-Pot Roast

3 lbs brisket, shoulder, or chuck roast
1 teaspoon salt
3/4 lb carrots, peeled, trimmed and chopped
1 large onion, peeled and chopped
1 cup ketchup
A1/2 teaspoon coarse ground black pepper
1/4 cup Worcestershire sauce
1 teaspoon dry mustard
3 cloves garlic, pressed
1/4 cup lemon juice (fresh or reconstituted)

Cut brisket into medium size chunks. Sprinkle with salt. Place in carrots and
onions in bottom of slow cooker. Place brisket on top. Mix together remaining
ingredients and pour on top of brisket. Cover and cook on low for 8 to 10 hours.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/