Easy crockpot Beef Brisket with Vegetables

2 lb beef brisket

Marinade
1 1/4 tablespoons brown sugar
½ tablespoon maple syrup
½ teaspoon ground mustard
1 1/4 tablespoons minced garlic
Pinch of chili powder
2 teaspoons worcestershire sauce
1 tablespoon catsup
Pinch of black pepper
Pinch of kosher salt

Sauce
1 (15 ounce) can tomato sauce
1/4 cup barbecue sauce
1 bay leaf
1 teaspoon oregano
1 teaspoon dried parsley

Vegetables
2 medium red potatoes, cut in quarters
1 large onion, rough chopped
3 celery stalks, rough chopped
1 medium carrot, rough chopped

Directions
1. Marinade – Mix all the marinade ingredients and rub over the brisket. Place in the crock pot, cover and put in the refrigerator overnight.

2. Prepare the vegetables the night before and put in a large baggie so all you have to do is add them to the crock pot.

NOTE: Amounts of the vegetables are not specific. Add what you like. I usually use this amount which works just fine. You can more or less of one particular vegetable accordingly to your taste.

3. In the morning – Take out the crock pot and let it set for 15 to 30 minutes before you turn the crock pot on. Then add the vegetables to the sides of the meat and then the tomato/BBQ sauce mixed with the seasoning over the meat. Then cover and set it in the crock pot and turn on high for 2 ½ hours.

By the way, the photo is my masterpiece!