5      pounds        brisket -- trimmed
             1      large         onion -- chopped
             1      large         carrot -- chopped
             2      teaspoons     salt
             1                    bay leaf
             1 1/2  teaspoons     thyme
             1      cup           water
             1      pound         small boiling onions -- peele
             6      medium        carrots -- 1/4 " pcs

          Cut brisket in half or roll to fit into Crock-Pot.  Add chopped
          onion, chopped carrot, bay leaf, thyme, salt and water.  Cover and cook
          on low 8 to 10 hours.    When meat is done, lift gently from stock.
          Support underneath with  a spatula and keep  warm.  Add small onions and
          carrots to stock in Crock-Pot.  Cover and cook  on high 1 to 2 hours. Remove
          vegetables from broth with a slotted spoon  and arrange around the meat.