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Slow Cooker Corned Beef and Cabbage

8 servings

• 6 carrots, peeled and cut into chunks
• 2 onions, chopped
• 2 pounds corned beef brisket with seasoning packet
• 12-ounce can beer (non-alcoholic is fine)
• Water
• 8 wedges cabbage

In 4-to 6-quart slow cooker, combine carrots and onions. Top with beef brisket and sprinkle with seasonings from packet. Pour beer over brisket and add enough water to just cover brisket. Cover and cook on low setting for 10 to 12 hours. Remove corned beef and cover with foil to keep warm. Add cabbage wedges to vegetables and broth. Cover and cook on high for additional 30 minutes or until cabbage is tender.

To serve, cut beef across the grain into thin slices. Remove vegetables from slow cooker with a slotted spoon and serve with beef. Serve cooking juices over meat and vegetables.

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