Slow-Cooker Corned Beef and Cabbage

I have never made this, but it was so simple to put together, and I loved that I could throw it all in and forget it. Very tasty. I used twice the # of carrots it called for and didn't peel and left in chunks like I would a stew (they were organic). I also used only a 3 lb roast and did extra potatoes and cabbage and cut the onion in quarters. Recipe courtesy of allrecipes.com and Lusyrsgirl. Serving size is estimated.

• Ready In: 9 hrs 15 mins
• Serves: 18-20

Ingredients

• 4  large carrots, peeled and cut into matchstick pieces
• 10  baby red potatoes, quartered
• 1  onion, peeled and cut into bite-sized pieces
• 4  cups water
• 6  ounces beer
• 12  heads cabbage, coarsely chopped

Directions

1. Place the carrots, potatoes, and onion into the bottom of a slow cooker.
2. Pour in the water, and place the brisket on top of the vegetables.
3. Pour beer over the brisket. Sprinkle spices from the spice packet, and cover. Set cooker on high.
4. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.