6 carrots, cut into 1-inch pieces
4 medium potatoes, unpeeled, cut into 1-inch cubes
1 large onion, cut into thin wedges
1 (2 to 2 1/2 lb) corned beef brisket
4 – 5 cups water
1/4 tsp black pepper
6 whole cloves
1 bay leaf

1.  In slow cooker, combine carrots, potatoes and onion; mix well
2.  If necessary, cut brisket to fit and place over vegetables.  Add enough water to cover ~ if brisket is packaged with spice packet add to slow cooker and omit pepper and cloves
3.  Cover and cook on low for 10 – 12 hours or until brisket and vegetables are tender. Remove and discard bay leaf


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