METHOD :
1- Heat half the oil in a flameproof slow cooker bowl over medium-high heat. Cook beef for 5 minutes each side or until browned. Transfer to a plate.
2- Reduce heat to medium. Add remaining oil to bowl. Add eschalot and bacon. Cook, stirring, for 5 minutes or until eschalot softens. Add garlic and thyme. Cook for 1 minute. Transfer bowl to slow cooker. Add brisket, bay leaf, wine, stock and tomato paste. Top with carrot and mushroom. Cover with lid. Cook on low for 6 hours or until beef is very tender.
3- Remove and discard bay leaf. Using 2 forks shred meat coarsely. Season with salt and pepper. Serve with green beans and mashed potato.
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