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Crockpot Corned Beef Dinner

beef - other

2 pounds corned beef brisket
3 potatoes; quartered
2 carrots; cut in chunks
2 stalks celery; cut in chunks
2 onions; quartered
2 cloves garlic; crushed
1/2 small rutabaga; peeled and cut in chunks
1 bay leaf
1 teaspoon dried thyme
1 teaspoon black peppercorns
1/2 teaspoon caraway seeds; crushed
1 1/4 cups low-sodium chicken stock or water

Rinse brisket and place in 18- to 24-cup Crockpot. Add potatoes, carrots, celery, onions, garlic, rutabaga, bay leaf, thyme, peppercorns and caraway seeds. Pour in chicken stock and 1-1/4 cups water. Cover and cook on Low for 9 to 10 hours or until beef is fork-tender. Remove beef and slice. Arrange in centre of large platter; surround with vegetables. Serve with strained cooking liquid if desired.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 4 servings

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