Source: A Year of Slow Cooking
Honestly, I was never really big into St. Patrick’s Day. It’s fun to wear green and all, but that’s about as far as it goes for me. However, with St. Patrick’s Day rolling around this past Saturday, the grocery had great prices on corned beef and cabbage. I had to take advantage of it!
This meal was delicious! The meat was sweet without being too sweet (I am not a fan of things that are too sweet, but I loved this). I’m also not a huge fan of cabbage, but when you mixed the cabbage with the corned beef, the flavors were amazing.
I bought a 3 pound corned beef roast that I used for this recipe. We plan on using the leftover meat for Reubens later in the week!
Trim excess fat from the roast and place the roast in your crockpot. (Throw the seasoning packet away or use it with another recipe.)
In a small bowl, combine the mustard, honey, brown sugar, and cloves, stirring until it forms a paste. Rub the paste all over the roast.
Add any combination of veggies you want on top of the roast. We used half a head of cabbage, a handful of baby carrots, and a couple red potatoes (quartered). You don’t need to add any extra liquid to the crockpot. The meat will provide enough liquid on its own during cooking.
Cook on low for 8-10 hours. Enjoy!