So for St. Patrick's day, I make Corned Beef and Cabbage every year. Last year, I made one that was (for lack of a better description) "Eh." So this year I did a bit more searching for the RIGHT recipe. And I do believe I found it!
Corned Beef and Cabbage (adapted from Cooks.com)
3 cloves garlic, peeled and sliced
1 lb white onions, peeled (or a couple handfuls of dehydrated onion)
1 can beef (or chicken) broth
2 cups water
3-5 potatoes (I used plain ol' idaho baking potatoes), sliced in 1/4 inch slices
1 lb baby carrots
1/2 to 1 head cabbage (to taste or as much as fits!), quartered and de-cored
Replace lid and cook on medium high heat until rocking. Lower heat to medium and cook for 5-7 minutes. Run under cool water again until pressure is released, then removed lid and serve!
I suspect this recipe would be fantastic if crock potted. I would suggest you cook the meat for 8-10 hours on low. Adding the veggies about half way and adding the cabbage an hour or so before serving since cabbage cooks quickly.
If any of you try this in the crock pot PLEASE lemme know how it turned out!