Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, March 4, 2013


I have to admit I am not good at making corned beef.  Since we have St. Patrick's coming right up I thought it would be appropriate to share a Corned Beef recipe so I went to Taste of Home where I found this recipe from a lady in Washington State.

6 medium red potatoes, quartered

2 medium carrots, cut into chunks

1 large onion, sliced

2 corned beef briskets with spice packets (3 pounds each)
1/4 cup packed brown sugar
2 tablespoons sugar
2 tablespoons coriander seeds
2 tablespoons whole peppercorns
4 cups water


  • In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top.
  • Cover and cook on low for 9-11 hours or until meat and vegetables are tender.
  • Remove meat and vegetables to a serving platter. Thinly slice one brisket across the grain and serve with vegetables.
Serves 5 to 6

Nutritional Facts 5 ounces cooked corned beef with 1-1/4 cups vegetables equals 658 calories, 37 g fat (12 g saturated fat), 187 mg cholesterol, 2,175 mg sodium, 43 g carbohydrate, 4 g fiber, 38 g protein.

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