Back Slow Cooker Corned Beef & Veggies 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 Cooked Cabbage Directions 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. Back