• 6-8 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
• 3 medium carrots, thinly sliced
• 2 ribs celery, thinly sliced
• 1 corned beef brisket, about 3 lb.
• 1 cabbage, about 2 lb.
• 1/2 tsp. black pepper
• 1 1/2 C. water

Lightly butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water. Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender. Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.