- 2 lbs. grass-fed beef brisket
- 1 large onion, chopped
- 6 carrots, diced
- 8 oz. mushrooms, sliced
- 6 cloves garlic, peeled and sliced
- 3 cups organic beef broth
- 4 fresh thyme sprigs
- 1/2 tsp sea salt
- Freshly ground pepper
- Add the onion, carrots, mushrooms, and garlic to the slow cooker.
- Pour in the beef broth and then add the brisket. Sprinkle with salt and pepper and add the thyme.
- Cover and cook on low heat for 8-16 hours, until the meat is tender.