Slow Cooker Corned Beef and Cabbage

Believe it or not, neither Barry or I had ever had Corned Beef and Cabbage so we certainly have never prepared this dish. Into the slow cooker it went yesterday. I immersed the beef in liquid and cooked on HIGH for about 4 1/2 hours, then added the veggies and cooked until they were tender - on HIGH for about 1 1/2 to 2 hours. (I prefer to add veggies near end to prevent overcooking.)
It was indeed an Irish feast on St. Paddy's Day!
Leftovers will be used today for an "Irish" Ruben Sandwich (homemade rye bread is in the oven now) and then tomorrow I'll make Corned Beef Hash.

Slow Cooker Corned Beef and Cabbage
1 corned beef  brisket with seasoning packet
Water to cover (I used part dark beer, about 1 cup)
1 bay leaf
Carrots, peeled and chunked (I used 5 but it's up to you)
Potato, peeled and chunked (I used 3 but it's up to you)
Cabbage wedges or pieces (I used about 1/2 of a medium cabbage)
1 onion, sliced
Salt and pepper to taste

1. Trim excess fat off brisket.
   
2. Place in slow cooker, fat side up. Cover with water-beer mixture, seasoning packet and bay leaf;  set slow cooker to HIGH. 
   
3. Cook 4 to 4 1/2 hours or until tender.
4. Remove and slice and remove some of extra liquid -- leave enough to cover veggies but not so they are swimming in liquid.
5. Add prepped veggies + salt and pepper, and then return meat to liquid. Cover and cook on HIGH until veggies are tender, about 1 1/2 to 2 hours.
   
6. Using a slotted spoon and spatula, transfer meat and veggies to a platter.

Recipe without photos . . .
Slow Cooker Corned Beef and Cabbage

1 corned beef  brisket with seasoning packet
Water to cover (I used part dark beer, about 1 cup)
1 bay leaf
Carrots, peeled and chunked (I used 5 but it's up to you)
Potato, peeled and chunked (I used 3 but it's up to you)
Cabbage wedges or pieces (I used about 1/2 of a medium cabbage)
1 onion, sliced
Salt and pepper to taste

1. Trim excess fat off brisket.
2. Place in slow cooker, fat side up. Cover with water-beer mixture, seasoning packet and bay leaf;  set slow cooker to HIGH. 
3. Cook 4 to 4 1/2 hours or until tender.
4. Remove and slice and remove some of extra liquid -- leave enough to cover veggies but not so they are swimming in liquid.
5. Add prepped veggies + salt and pepper to taste, and then return meat to liquid. Cover and cook on HIGH until veggies are tender, about 1 1/2 to 2 hours.
6. Using a slotted spoon and spatula, transfer meat and veggies to a platter.