SLOW-COOKER OLD-WORLD CORNED BEEF AND VEGETABLES

Slow-Cooker Old-World Corned Beef and Vegetables image

It's that meat-and-potatoes meal everyone dreams of coming home to. And now you can!

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h15m

Yield 10

Number Of Ingredients 9

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Ingredients

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

Steps:

Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
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.
Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
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.

Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1120 mg