I wanted something easy and done by the time I got home from work and here’s what happened…
3 pounds corned beef brisket with spice packet
10 small red potatoes or large cut into quarters
5 carrots, peeled and chopped (2-3 inch pieces)
1 large head cabbage, cut into small wedges
Place corned beef in the Crock Pot with about 1/4 cup chicken stock or water (optional).
Add the spice packet that came with the corned beef. Cover pot and place on low.
About 5 hours into cooking (my lunch break) add whole potatoes and carrots, and cook until the vegetables are almost tender about 2 hours (or when you are off work).
Add cabbage and cook for about 1 hour.
Serve up veggies and slice meat across the grain.