Slow Cooker Corned Beef & Veggies

• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water
• 3 tsp minced garlic
• 1/4 tsp minced bay leaf
• 1 tablespoons sugar
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon pepper
• 1 (3 pound) corned beef brisket with spice packet
• 1 small head cabbage, cut into wedges

DIRECTIONS

1. Place brisket in slow cooker. Add the onion, potatoes, carrots. Add cabbage. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

AS A FREEZER MEAL:

Empty corned beef bag into slow cooker first.Peel potatoes and cut into large chunks so they withstand the slow cooking time (i.e. small potatoes=halve, medium=thirds, large=quarter). Add potatoes and cabbage. Add 2 more cups of water. (One of the bags needs 3 cups of water added so do according to what your corned beef bag says) Cook for 8-10 hours on low. Mine took 6 hours on high so it may take longer.

The next day leftovers are DELICIOUS! I'd almost recommend making it and not eating it until the next day!! It's up to you :) ENJOY (especially to those first time corned beef-ers)!!!!!