Cuz you gotta have St. Paddy's Day dinner!

A few days late for St. Patrick's Day, but you can be Irish any day of the year with this lovely ... you guessed it ... crock pot corned beef and cabbage recipe!

Corned beef roast (2-4 lbs). If you can't find one, you can smother the roast in bay leaves (remember not to eat them!) and peppercorns.
Veggies, sliced:
Red potatoes (1/2 lb to 1 lb)
Celery (3-5 stalks)
Carrots (3-5 sticks)
Garlic (2-3 cloves)
Cabbage (1 half or whole green cabbage, cut into wedges; added last)

Throw the veggies into the crock pot and place the roast on top. Add liquid. 1/2 to 1bottle of Guinness, water, or broth of some sort can be used. Use enough to cover the veggies about half way; when everything starts cooking, it will provide liquid of its own.

Set on low for about 8 hours. If you are able, turn the roast every few hours. About an hour before the roast is done (when it's super tender!), add the cabbage. Cook until cabbage becomes slightly translucent.

Plate and serve! The roast and veggies should provide enough flavor, but if you want, you can make a sauce out of spicy Dijon mustard, prepared horseradish, and a little bit of mayo or sour cream!

Keep those Irish eyes a smilin'!

Enjoy!
~The Nonconformist Cook