3 carrots, cut into thick slices
1 (3 lb.) corned beef brisket
2 medium onions, quartered
1 c. water
1/2 to 1 small head cabbage, cut into wedges

Put all ingredients, except cabbage wedges, in crock-pot in order listed. Cover and cook on low for 8 to 10 hours (on high for 5 to 6 hours). Add cabbage wedges to liquid, pushing down to moisten. Turn to high and cook an additional 2 to 3 hours. Makes 12 to 14 servings.

For a 5 1/2-quart unit, you may cook a 2 to 3 pound corned beef brisket. Add listed amounts of vegetables and cook as directed.