Easy Crockpot Corned Beef & Cabbage

I bought a new crockpot today. *sigh* Its a beauty.

It is stainless-steel and black and holds up to 7 quarts of glorious food.  At more than double the size of my regular one, it was definitely an overdue purchase.  So what was the first thing I made in it?  Why, Corned Beef and Cabbage of course!  A lot of corned beef and cabbage.  The bigger our family gets, the more I need to adjust the portions I plan for when grocery shopping.  Hence, this recipe that calls for a 5 lb roast!  In a few more years, I’m going to need to upgrade again, but for now, this is perfect for a family of 5 or 6 with extra for leftovers.

With St. Patricks Day just around the corner, adding this to your menu is a must and this version is so darn easy and so simply classic that you will want to make it year round.  It is good.  Really good.  I use minimal ingredients and let the flavors of the beef and the beer do all the seasoning.  This is pretty much the most simple way to make this dish, EVER.  It is very hands off and you are rewarded with melt in your mouth goodness.  Literally.  Melt. In. Your. Mouth.

Now if you will excuse me, I am going to go polish my new crockpot.
Easy Crockpot Corned Beef & Cabbage
This recipe is not rocket science so adjust it to what you have.  I happened to have a bunch of baking potatoes left so I used those.  If you have little round roasting potatoes, those are fine too.  A bag of baby carrots to use up?  Throw them in.  Feel free to add as many veggies as you can fit in the crockpot.  It will all cook down.

3 lbs potatoes, peeled and cut into 2 inch chunks
1 large onion, sliced
5 large carrots, peeled, trimmed, and halved
1 (4-5 lb) corned beef brisket, including spice packet
1 bottle of beer, preferably something pale
Water to fill the slow cooker
1 small green cabbage, outer leaves discarded

In a large slow cooker, at least 6 quarts, place the potatoes, onion, and carrots in the bottom of the crock.  Place the meat on top of the veggies and sprinkle the spice packet over top.  Pour in the beer, and add water until it comes up about an inch from the top of the crock, not quite covering the meat.  Cut the cabbage in half, cut out the core, and then slice each half into thirds.  Place the cabbage around the edges of the meat, snuggling them down into the liquid if you can.  Cover, and set the slow cooker on hight for 6-7 hours, or until the cabbage is nicely steamed and the meat starts to shred with a fork.  Remove the meat with a tongs to a cutting board and let rest for a minute.  With a slotted spoon or tongs, remove the veggies to a platter as well, leaving the liquid in the crock.  Slice the meat crosswise, on the bias, in the opposite direction of the grain.  Make the slices thin to keep the bites tender, about a half an inch.  Serve meat and veggies together!