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1. Trim fat from brisket. If necessary, cut beef to fit in a 4- or 5-quart slow cooker. Place carrots and onion in cooker. Top with brisket. In a medium bowl stir together wine, tomato paste, tapioca, Worcestershire sauce, garlic salt, liquid smoke, and chili powder; pour over brisket in cooker.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Season to taste with salt and pepper.
3. Remove brisket from cooker. Using a slotted spoon, remove vegetables from cooker. Reserve half of the beef (about 1 pound), 1 cup of the vegetables, and 1 cup of the cooking juices; store* as directed below. Use in Brisket Pie (see recipe below). Slice remaining beef; serve with vegetables, cooking juices, and mashed potatoes. Makes 6 servings + reserves.