8 new redskin potatoes

4 to 5 carrots, peeled and cut into chunks

1 onion, cut into 8 wedges

3-lb. corned beef brisket

4 C. apple juice

1 C. brown sugar, packed

1 T. Dijon or honey mustard

 

Arrange potatoes, carrots and onion wedges in a slow cooker; top with corned beef. Stir together apple juice, brown sugar and mustard; pour over top. Cover and cook on low setting for 8 to 10 hours. Slice meat thinly across the grain. Serve with cooked vegetables and some of the cooking liquid. Makes 4 to 6 servings