Slow Cooker Brisket & Veggies (CL adapted recipe)

48 oz Beef, Brisket, Flat half, Lean only, 1/8" trim, All grades, Braised (by GILGAMESH417)
1.75 tsp Kosher Salt (by 65PLUS1)
1 tsp Pepper, black
6 tsp packed Brown Sugar
2 tsp Great Value Coarse Ground Mustard (by ZOESMOM829)
1 cup Beef Broth - Swanson Low Sodium
3 tbsp Cider Vinegar
2 tsp Lea & Perrins, Worcestershire Sauce
2 medium (2-1/2" dia) Onions, raw
4 clove Garlic
2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)
1 head, small (about 4-1/2" dia) Cabbage, fresh
5 small (5-1/2" long) Carrots, raw

Combine 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 2 ingredients in a small bowl. Rub mixture over all sides of brisket. Place brisket in a 5- to 6-quart slow cooker. Add stock and next 5 ingredients (through bay leaves). Arrange cabbage halves & carrots over top sprinkle with remaining 1/4 tsp salt . Cook on LOW 9 hours or until beef is very tender. Transfer beef to a cutting board; discard bay leaves.
Cut brisket across the grain into thin slices. Cut each cabbage half into 4 wedges. Serve brisket with onions, cabbage, potatoes, carrots, and jus.

Serving Size: 3 oz meat, 1/8 cabbage,1/2 cup carrots & 1/4 c sauce

Number of Servings: 8

Recipe submitted by SparkPeople user MSSBETTYBOOP1.