St. Patrick’s Day Crock Pot Corned Beef

I know this meal is traditionally Corned Beef and Cabbage, but I don’t know many people who actually like cooked cabbage, so I did carrots instead.

Ingredients:

2 onions

1 lb small potatoes

1 corned beef

1 lb baby carrots

1.5 cups of chicken broth

1 t dry mustard

1 t thyme

1 t dill

butter

-Peel onions, cut in quarters and place in the bottom of crock pot.

-Place corned beef and seasonings on top of onions.

-Arrange whole potatoes around the meat.

-Spread carrots over the top.

-Pour chicken broth over the top and sprinkle with thyme and dry mustard.

-If there doesn’t seem to be enough liquid to cover the meat, add some water.

-Cover and cook on LOW for 8-10 hours.

-Transfer corned beef to platter and cut into slices. Use a slotted spoon to remove vegetables from the pot and place around the meat. I like to put the carrots in a separate bowl and toss them with some butter and 1 tsp. of dill to give them their own flavor.

-Serve with Trader Joe’s Aioli Garlic Mustard.