Ingredients:

Tangy Mustard Sauce

• ½ cup light sour cream
• 1½ teaspoons Dijon-style mustard
• ½ teaspoon dried Italian seasoning, crushed
• ½ teaspoon snipped fresh thyme (optional)

Layered Brisket

• 1 (3 pound) fresh beef brisket
• 1 tablespoon Dijon-style mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• ¼ teaspoon black pepper
• 1 pound baby red or yellow potatoes, halved if large
• 1 (8 ounce) package baby carrots (2 cups)
• 1 small onion, cut into wedges
• 2 teaspoons olive oil
• ½ teaspoon dried Italian seasoning, crushed
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. Prepare Tangy Mustard Sauce: In a small bowl, combine sour cream, mustard, Italian seasoning and if desired, thyme. Cover and chill in refrigerator.
2. Prepare Layered Brisket: Trim fat from brisket. Place brisket in a 5- to 6-quart slow cooker (see Tip). In a small bowl, stir together the mustard, Worcestershire sauce, vinegar and ¼ teaspoon black pepper. Pour over brisket, turning brisket to coat both sides.
3. On a 20x18-inch sheet of heavy foil place the potatoes, carrots and onion. Drizzle with olive oil and sprinkle with Italian seasoning, salt and ¼ teaspoon black pepper. Bring up long sides of foil and fold to seal. Roll up short sides of foil to enclose. If necessary, manipulate foil packet to fit in cooker, making sure the brisket is completely covered with the foil packet.
4. Cover and cook on low-heat setting for 10 to 12 hours.
5. Remove foil packet and brisket from cooker. Using two forks, shred brisket or slice the meat. Carefully open the foil packet to avoid getting burned by escaping steam. Serve meat and vegetables with Tangy Mustard Sauce. If desired, before serving, sprinkle with additional snipped fresh thyme.