Crock Pot Corned Beef Dinner

Happy St. Patrick's Day!  And of course, in honor of the holiday, we had a corned beef dinner tonight minus the cabbage.  Neither Tom nor I like cabbage.  I've tried, I'm sorry.  Because it was a weeknight I really didn't feel like peeling potatoes and boiling a dinner after work, so I put everything in the crock pot this morning and it came out awesome.  I'm making corned beef this way from now on.

Crock Pot Corned Beef


6-8 whole carrots, peeled and cut in half (quarters if they're more than an inch thick)
5 yukon gold potatoes, peeled, cut into quarters
1 3-4 lb corned beef plus spice packet (if included)
2 bay leaves
1 tsp whole peppercorns

1. Add cut/peeled carrots and potatoes to bottom of the crock pot.  Put corned beef on top, make sure the top of the corned beef isn't higher than the top of the crock pot.  You may have to take out some of the carrots and potatoes and wedge them in around the edges of the corned beef.

2. Pour water in the crock pot to cover the vegetables and corned beef.  Toss in the bay leaves and peppercorns.

3. Put the crock pot on low and cook for 8-9 hours.

4. Once it's cooked, remove the corned beef (careful, it will probably fall apart) and vegetables.  If you want to have cabbage, add it now to the remaining juices/water and put the crock pot on high for about 15 minutes.