Slow Cooker Corned Beef & Cabbage

I never grew up eating corned beef. My nana and mama never made it, and I had never heard of it until I was in middle school and was served it at my friend Maria's house. Back then, I remember not liking it and making a note to myself  to not eat it again. Fast forward 25 years and I am now married to a man that loves corned beef. He has asked me for years to make it and I have always made excuses not to. Until this year. I bit the bullet, bought the beef and set out to figure out how to slow cook it . After finding a simple recipe in a local church cookbook , I decided to just cook it in the slow cooker with vegetables and a bit of water. I did add the spice pack, but that is it. Reading some recipes, some said to ditch the seasoning packet and add your own. I dumped it in for flavor. I figured  a simple recipe and method of cooking was my best bet for the first time. I just let it cook all day. the verdict: everyone loved it. There were no leftovers. kids and hubby went back  for seconds.I will definitely make it again, only using a bigger roast to make sure there are leftovers so we can have reubens for lunch the next day ( my husbands favorite) .

Slow Cooker Corned Beef & Cabbage

ingredients

2 1/2 to 3 lb corned beef roast
2 medium onions, cut up
8-10 carrots, peeled and cut into chunks
12-15 small red or yellow potatoes
2 c water
1 head of cabbage, cut into fourths

directions

1. Place the onions and carrots at the bottom of the slow cooker
2.Place the corned beef roast over the vegetables and put in the seasoning packet that came with the roast.
3.Add 2 cups of water and place the potatoes around the roast. Place the quartered cabbage on top of the beef and potates.
 4. Cover and cook on high for 6-8 hours, depending on your slow cooker ( some are hotter than others. I cooked mine for just a bit under 8 hours and it was perfect)
5. Remove the roast and serve with the vegetables and cabbage.