Now We're Slow Cooking! 7 No-Stress Dinners You Can Make in a Crock Pot

Ingredients:
1 medium onion, cut into ½-inch chunks
4 carrots, cut into ½-inch chunks
6 red potatoes, halved
1 (4 - 5 pound) corned beef
rinsed 8 ounces beer (any unflavored kind will do; you can substitute water here)
2 cups low sodium chicken stock or water
3 large bay leaves
1 teaspoon black pepper corns
1 tablespoon Dijon mustard
1 medium head of cabbage, cut into 2-inch wedges

Directions:
Place onions, carrots, and potatoes in the bottom of a large slow cooker pot.

Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard.

Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.

Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).

Plate beef and veggies.
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