1 corned beef brisket w/seasoning packet
6-8 medium potatoes, peeled*, cut in bite sized dice
1 bag baby carrots, halved
1 bag frozen pearl onions
1 head cabbage, optional
*Skip peeling if using red or other thin skinned potatoes and just scrub well.
Mix potatoes, carrots and onions in bottom of cooker. Lay corned beef on top (you can add straight from package, soak overnight or rinse, your choice), sprinkle seasoning packet over top then add a cup or so of water.
If using cabbage (we don't care for it like this, but mom loves it) cut in 8 wedges and place around meat.
Cover crock or cooker, turn on low and cook 6-8 hours until meat and vegetables are tender.
Place meat on cutting board, tent loosely with foil and allow to rest for 10-20 minutes before slicing against the grain.
Serve with a spicy brown mustard.
Bonus- instead of using a ham bone or stock, you can use the leftover liquid to flavor your split pea soup