This Slow-Cooker Corned Beef and Cabbage St. Patrick's Day recipe is so simple, you don't have to wait for St. Paddy's Day to roll around for an excuse to make it. In my house, we whip this recipe up at least once a month. Best of all, leftovers make great sandwiches for the next-day lunchboxes!

Ingredients

• 1 medium onion, cut into ½-inch chunks
• 4 carrots, cut into ½-inch chunks
• 6 red potatoes, halved
• 1 (4 - 5 pound) corned beef, rinsed
• 8 ounces beer (any unflavored kind will do; you can substitute water here, as well)

• 2 cups low sodium chicken stock or water
• 3 large bay leaves
• 1 teaspoon black pepper corns
• 1 tablespoon Dijon mustard
• 1 medium head of cabbage, cut into 2-inch wedges

Instructions

1.
Place onions, carrots, and potatoes in the bottom of a large slow cooker pot.
2.
Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard .
3.
Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.
4.
Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
5.
Plate beef and veggies .
6.
Slice beef against the grain and serve with extra mustard .