Sarasota'S Crock Pot Brisket With Lots Of "Veggies" - cooking recipe

Ingredients

3 1/2 lbs beef brisket
Marinade
2 tablespoons brown sugar
1 tablespoon maple syrup
1 teaspoon ground mustard
2 tablespoons minced garlic
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
2 teaspoons black pepper
1 teaspoon kosher salt
Sauce
1 (15 ounce) can tomato sauce
1/4 cup barbecue sauce
1/4 orange juice
2 bay leaves
1 teaspoon oregano
1 teaspoon dried parsley
Vegetables
4 medium red potatoes, cut in quarters
2 large sweet potatoes, peeled and cut in large 2-inch cubes
1 large onion, rough chopped
2 parsnips, peeled and cut in 1-inch pieces
1 turnip, peeled and rough chopped
10 cremini mushrooms, stems removed (if small left whole, if larger, cut in half)

Preparation

Marinade -- I mix all the marinade ingredients and rub over the brisket. Place in the crock pot, cover and put in the refrigerator overnight.
Prepare the vegetables -- Now I prepare mine the night before and put in a large baggie so in the morning all I 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.
In the morning -- Just 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 orange juice and seasoning over the meat. Then cover and set it in the crock pot and turn on high. Eight (8) hours later it is done on high. Or you can let it go 10-12 hours which is just as good on low.
Enjoy -- I love to serve with a good Fall salad and crunchy bread.