Crockpot Corned Beef and Cabbage

No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success!

Ingredients:

4 large carrots, cut into approx. 1" - 2” pieces (or use baby carrots)

8 baby red potatoes, quartered

2 cups water

1 (3 - 4 pound) corned beef brisket with spice packet

1/2 head cabbage, quartered

Directions:

Place the carrots and potatoes into the bottom of Crockpot.

Pour in the water

Place the brisket on top of the vegetables.

Season to taste – either use seasoning packet that comes with the corned beef brisket or with salt, pepper, garlic powder, and onion powder, as I prefer instead of seasoning packet.

Cover, and cook on high for about 7-8 hours.

An hour before serving, place the cabbage on top and cook for 1 more hour.

If desired, make a gravy to serve over potatoes and / or corned beef. To make gravy, scoop out approx. 1 cup of broth into sauce pan. Bring broth to a boil. Whisk together 2 tablespoons flour and 1/4 cup water or milk (I prefer milk for creamy gravy) until lump free. Add to broth and stir constantly until thickens.

Remove corned beef brisket from Crockpot and slice. Place on platter with vegetables for serving.