1 lb. potatoes, peeled and cut into cubes
1 lb. sweet potatoes, peeled and cut into cubes
3 lb. beef brisket
1/2 cup Hoisin sauce
1/2 cup salsa
2 tbsp. quick tapioca
3 cloves garlic, finely minced

Place potatoes and sweet potatoes in a 6-quart Crock-Pot. Place the brisket on top of the potatoes.

Mix the Hoisin sauce, salsa, tapioca and garlic together and pour over the brisket.

Set on LOW heat and let it cook for about 10 hours, about 5 1/2 to 6 hours on HIGH heat setting.

To serve, cut across the grain of the meat.

Submitted by: Browniiz