Crockpot Corned Beef and Vegetables

I make this every St. Patricks Day. I love Corned Beef and I should make it more often, but I don't. Its relatively easy.



Ingredients
3 lb. Corned Beef Brisket
4 potatoes
4 carrots
1/2 cabbage
fresh cracked pepper
2 cups of water


1. Wash and quarter the carrots and potatoes
2. Cut the cabbage into bite sized bits
3. Put the water in the slow cooker
4. Put half the potatoes on the bottom
5. Put the corned beef brisket on top, cover with the seasoning packet
6. Put the rest of the potatoes and carrots in
7. Sprinkle some pepper on top
8. Cover and turn on low for 4-5 hours
9. Make sure to watch the water level, it should at least cover 1/2 the brisket.
10. About 30 minutes to go, add the cabbage
11. When the brisket is fork tender and just falls apart with a slight nudge of a spoon, its ready.
12. Take out and place on a platter, serve while hot.

Spicy Chipotle Shredded Beef

Ingredients

1.5 lb pot roast

1 onion peeled and quartered

1 small can of green chiles

1 - 7oz can of chipotle peppers in adobo sauce

1 cup fresh cilantro - roughly chopped
5-6 garlic cloves - minced

3 tsp ground cumin
3 tsp oregano
1 tsp cayenne pepper

2 tsp chili pepper

1 cup water

2 tsp salt

3 tsp ground pepper

1. Liberally salt and pepper the roast and place in crock pot

2. sprinkle the roast with chili pepper, cayenne pepper, oregano and cumin.

3. chop all the veggies and crush the chipotles

4. Put all the veggies into the crock pot

5. Pour in a cup of water

6. Turn crockpot on low for 6-8 hours