2 lb. corned beef
1 medium turnip
1 large sweet potato
3 carrots
12 brussel sprouts (or a cabbage if you prefer, I find the sprouts less of a pain, and take up less room)
1 cup water
1 medium onion (any kind will do)

Cut the turnip up into large bite size chunks. Place turnip into bottom of Crock-Pot. Do the same with the sweet potato, placing on top of turnip.

Peel and slice the carrots, placing in top of the sweet potato. Clean and cut the stems off of the Brussels sprouts. Peel the first layer of the leaves off. Place on top of the rest of the vegetables.

If it is a raw packaged corned beef you get at the store, remove from package and rinse (I do this because I find this type of corned beef strong if you don't). Fresh butcher style corned beef brisket is usually fine and you don't have to rinse it.

Place the corned beef on top of all the vegetables. Slice onion into rings and place over top of corned beef.

Cook on LOW for 10 hours if you are going out, or on HIGH for 2 hours and LOW for 7 if you are going to be around.

Enjoy the beef with a sweet with spice style mustard, the vegetables with a little butter and salt and pepper. Simple meal but awesome fresh flavors!

Submitted by: Jason Indoe