Slow Cooker Old-World Corned Beef and Vegetables

 

2 1/2

pounds medium new potatoes, (about 8), cut in half

2

cups baby-cut carrots

1

cup frozen small whole onions, thawed

1

corned beef brisket (3 to 3 1/2 pounds)

1/8

teaspoon pepper

1/2

cup water

1

tablespoon Worcestershire sauce

1

tablespoon cornstarch

2

tablespoons cold water

• 1 Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
• 2 Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
• 3 Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
• 4 Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.
  
  Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.