6 carrots -- cut 1" slices
4 medium potatoes with peel -- cut 1" cubes
1 large onion -- cut thin wedges
2 1/2 pounds corned beef brisket
4 cups water - (to 5 cups)
1/4 teaspoon coarsely-ground black pepper
6 whole cloves
1 bay leaf

In 3 1/2 or 4 quart slow cooker, combine carrots, potatoes and onion; mix well. If necessary, cut brisket to fit into cooker. Place brisket on vegetables in cooker.

Add enough of the water to cover. If brisket is packaged with spice packet, omit pepper, cloves and bay leaf; add spice packet. If not, add pepper, cloves and bay leaf. Cover; cook on LOW for 10 to 12 hours or until brisket and vegetables are tender. Remove bay leaf. Cut brisket into thin slices.

This recipe yields 6 servings.