Hi all,

I've got a nice brisket to cook up, and came across this recipe from Fall 2003, over which I'm salivating:

http://www.eatingwell.com/recipes/braised_brisket_roots.html

I just got a slow cooker, and would love to use it for this recipe if possible. Is there a rule one can use for converting from oven to a slow cooker?

Thanks!