Cut brisket in half or roll to fit into crock-pot.
Add chopped onion, chopped carrot, bay leaf, thyme, salt and water.
Cover and cook on low 8 to 10 hours.
When meat is done, lift gently from stock.
Support underneath with a spatula and keep warm.
Add small onions and carrots to stock in crock-pot.
Cover and cook on high 1 to 2 hours.
Remove vegetables from broth with a slotted spoon and arrange around the meat.