4 lb. Beef Brisket (trim fat, sprinkle black pepper, kosher salt, and then brown the brisket 5 minutes on each side in a frying pan using coconut oil or olive oil)
10 Small Red Potatoes (first in the crockpot)
4 carrots (cut in 2 inch pieces)
2 Celery Stalks (cut in 2 inch pieces)
1 large Spanish Yellow Onion (cut in eighths)
1/2 lb. Mushrooms (thick sliced)
1 cup Beef Broth
Add all vegetable ingredients to the crockpot and place the browned Brisket on top of the vegetables (last)
Cook covered in Crockpot on high for 5 hours
Remove some of the cooked broth to make gravy by stirring in either some corn starch or flour over low heat in a small sauce pan. Add a little and stir to dissolve and until gravy is desired consistency.
