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CROCK POT CORNED BEEF 
3-4 lb. corned beef brisket or bottom round
1 (6 oz.) can frozen orange juice, thawed

Trim excess fat from corned beef. Cover with water and let stand 30 minutes. Drain thoroughly. Fit beef into slow cooking pot. Pour orange juice over meat. Cover tightly and cook on low for 10-12 hours or at high for 5-6 hours.
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