The BEST (& Easy) Slow Cooker Corned Beef & Cabbage (With Carrots & Potatoes)

Melt in your mouth corned beef & vegetables!

When I was a child, every March, our family looked forward to a corned beef and cabbage meal. Back then, the meat and veggies were covered with water, in a pot on top of the stove, and boiled until almost mushy. As an adult, I prefer cooking the meal in a slow cooker and allowing the cabbage to steam. Even though this method is very simple, the result is superior to most other recipes.

Ingredients:
4 - 6 pounds lean corned beef roast**
1 (12 ounce) bottle light beer
1/2 cup very strong coffee
water
1 1/2 pounds small red potatoes
3/4 pound baby carrots
1  head of cabbage
brown deli mustard (optional)
3/4 cup sour cream (optional)
3 to 4 tablespoons grated horseradish (optional)

Method:
Remove the beef from it's package and rinse off the seasonings. Place the roast in the basin of a slow cooker.. Add the beer and coffee. Add just enough water to completely cover the roast. Cover and cook on low for 5 1/2 hours.
Rinse and remove any eyes or blemishes from the potatoes. Halve the potatoes and add, with the carrots, to the liquid in the slow cooker. If necessary, move the beef above the potatoes & carrots, so that they are completely immersed. Place the cabbage wedges on top of the meat. (It is okay if the cabbage is touching the liquid, but it should not be immersed. Continue to cook for another 2 to 2 1/2 hours, or until the vegetables are tender. When the meal has finished cooking, use tongs to remove the cabbage to a serving platter. Remove the beef to a carving board. Slice off any exterior fat and cut into 1/2 - 1 inch thick slices. Transfer the sliced meat to the serving platter. Use a slotted spoon to remove the vegetables from the liquid and add to the platter. Makes 8 servings. If desired, serve with brown mustard and a sauce created by mixing the sour cream and horseradish together. 

**Each year, when corned beef is plentiful, and on sale, I buy 2 or more, and store the extras in the freezer.

Notes: I recently served this meal to my husband and godparents. My husband, who has never cared for corned beef, loved how tender and tasty the meat was. My auntie said that the cabbage was the best she ever tasted. We like to garnish the meat and veggies with both the horseradish sauce and mustard ~ Delicious!