3 carrots, cut in 3 inch pieces
3 to 4 lb. corned beef brisket
2 to 3 med. onions, quartered
3/4 to 1 1/4 c. water
1/2 sm. head cabbage, cut in wedges

Put all ingredients, except cabbage wedges, in crock pot in order listed. Cover and cook on low 8 to 10 hours (high 5-6 hours). Add cabbage wedges to liquid, pushing down to moisten. Turn to high and cook an additional 2 to 3 hours.

Note: Vegetables may be varied or omitted for plain corned beef.

Cabbage: To prepare more cabbage than crock pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking; pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes.