3 lb. corned beef round or brisket
1 sm. can frozen apple juice
4 potatoes, peeled and quartered
4 carrots, peeled and quartered
8 boiling size onions, peeled
1 sm. head cabbage, quartered

Place corned beef in crockpot; pour undiluted apple juice over it. Cook until tender using directions supplied with your appliance. Remove meat to serving platter; cover with foil and keep warm in low oven. Strain pan juices into sauce pan large enough to hold vegetables. Add potatoes, carrots and onions. Add enough water to cover, if necessary. Boil until tender. If desired, reserve cooking liquid to make a gravy to serve with dinner. In separate pan, cook cabbage quarters in lightly salted water. Slice corned beef and arrange vegetables around slices. Serve with horseradish sauce. If you're lucky enough to be near a Boney's Market, their Hubbard Meats corned beef is the best to be found anywhere.