Crockpot Corned Beef with Vegetables

• 2 lbs. flat cut corned beef brisket
• 2 cups sliced carrots
• 2 cups petite potatoes
• 15 pearl onions
• ½ tsp. dried thyme
• ½ tsp. dried rosemary
• ¼ tsp. rainbow peppercorns

1. Rinse the corned beef to remove excess brining gel if needed. This helps keep it from being too salty.
2. Place the brisket in a slow cooker with the fat cap facing up. Add the spice packet and any additional seasonings like dried thyme, rosemary, and peppercorns.
3. Pour in enough water to cover the brisket by about ½ inch.
4. Cook on low for 8 to 10 hours or on high for 4 to 5 hours, depending on your slow cooker.
5. With about 90 minutes left, add the potatoes, carrots, and pearl onions.
6. Once done, transfer the brisket to a plate and let it rest for 5 minutes. Slice against the grain.
7. Remove and strain the vegetables from the slow cooker.
8. Optional: You can make a gravy using a cornstarch slurry, but keep in mind it may be quite salty.
9. Serve thick slices of corned beef with the vegetables and your choice of mustard, Dijon, or horseradish sauce. A crisp side salad pairs nicely.

Enjoy!