From inthekitchenwithkath.com
(Adapted from a recipe in ATK’s Slow Cooker Revolution, Volume 2)
Serves 6 – 8 (Serves up to 8 if you have a 4-pound corned beef)
Note: You need a large slow cooker for this recipe. America’s Test Kitchen suggests a 6½ - 7 quart cooker. Mine is a 6 quart cooker and everything fit, but barely.
1 (3 – 4 pound) corned beef brisket, fat trimmed to ¼ inch
1 can reduced sodium chicken broth (I used Swanson’s Natural Goodness)
About 2¼ cups of water
1 teaspoon dried thyme
1½ pounds small potatoes (cut in half if larger than 1 to 2 inches in diameter)
1½ pounds carrots, peeled, halved lengthwise if large, and cut into 3-inch lengths
1. Place the corned beef with its pickling spices in the slow cooker.
2. Put the potatoes in.
3. Add the carrots.
4. Pour the chicken broth into a 4 cup measuring cup. Add water to make 4 cups.
5. Sprinkle the thyme over the carrots, and then pour the broth over everything.
6. Cook on Low for 9 – 10 hours. (I cooked mine for 10 hours.)
7. Remove the vegetables to a bowl. Remove the corned beef and cover it with foil to keep it warm. Let the corned beef rest for 15 minutes. Return the vegetables to the slow cooker set on Warm.
(This would be the time to remove some of the broth to a large skillet to braise cabbage wedges for 10 – 15 minutes if you want cabbage.)
8. Slice the meat against the grain and serve with the potatoes and carrots.