🍀BEST way to cook CORNED BEEF & CABBAGE is in the crockpot of course! #cornedbeef #crockpot

Find the full recipe with pinning and print options here: https://www.themagicalslowcooker.com/... Ingredients: 2-4 lbs. Corned beef brisket (flat or point cut), (with seasoning packet that is included) 1 white onion, sliced, (this is optional but good!) 2 lbs. red or gold potatoes, (or a mixture of both!) Peel them if you'd like! 3 carrots, sliced thick 2 garlic cloves, peeled 1/2 head cabbage, cut into thin wedges 1 1/2 cup water, (or see notes below for other liquid ideas) For serving: parsley for garnish melted butter for potatoes if desired horseradish or stone-ground mustard Instructions Add the sliced onion to the slow cooker. Rinse your corned beef and pat dry. Add to your slow cooker. Sprinkle over the included seasoning packet. Add your baby potatoes on top of the roast. If your potatoes are larger you can halve them to ensure they get tender. Add the carrots and garlic. Pour over the water. Add cabbage now if you want ultra-tender cabbage. Otherwise wait to add it until the last 2 hours. Place the lid on the slow cooker. Cook on HIGH for 5 hours or LOW for 8 hours total. (Add the cabbage during the last 2 hours). You may have to rearrange things into the pot to get the cabbage to fit (or cut your cabbage thinner). Remove the meat onto a cutting board (let rest for 10 minutes) then slice into strips (against the grain). Serve the meat with potatoes, carrots, and cabbage. Drizzle melted butter over the potatoes if desired. Serve with horseradish mustard or stone ground mustard.