Slow Cooker Corned Beef Dinner

This delicious St. Patrick's Day supper is courtesy of the trusty slow cooker.  The amount of vegetables is up to you.  If you'd rather have more carrots and fewer potatoes or vice versa, no problem!

Here's how I prepared this plate of deliciousness:

1 packaged corned beef with seasoning packet

4 carrots, peeled and cut into thirds

4 potatoes, peeled and cut into quarters

1 small head of cabbage, cored and cut into quarters

Place corned beef into the slow cooker and cover with water.  Cover and set the temperature to high for six hours. 

Place carrots on top of the corned beef, then place potatoes on top of the carrots.

Carefully, lay the quartered cabbage wedges on top of the potatoes. Return the cover and set the temperature to low and let cook for two additional hours.

When ready to eat, carefully place wedges of cabbage onto the serving platter, and arrange the carrots and potatoes in an attractive pattern leaving a spot for the corned beef in the middle. 

The corned beef will be fall-apart tender at this point.  Place the beef in the middle of the platter.  Serve immediately with horseradish or whole grain mustard.

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