Crock Pot Corned Beef

• 3-5 lb. corned beef (not beef brisket)
• 1 small bag of baby carrots
• 1 small bag of red potatoes, quartered
• 1 small onion, chopped
• 10 whole peppercorns
• 1 tablespoon vinegar

Turn 6-quart Crock Pot on low. Take corned beef out of the bag and rinse, discarding seasoning packet if there is one. Cut beef into 2 or 3 large pieces and place in Crock Pot.

Layer carrots, potatoes and onion on top of beef. Sprinkle peppercorns over all. Put in vinegar and enough water so that Crock Pot is half full. Do not put in more water, as vegetables create water on their own.

Simmer on low for 8-10 hours until meat shreds easily with a fork. Remove meat to a platter and slice lengthwise. Pour some juice over meat to keep it moist.

Scoop out the vegetables with a slotted spoon and put in a serving dish. Pour juice into a gravy boat and serve with meal.

NOTE: Peppercorns are needed in this recipe for their flavor but be careful not to bite into one!