Slow Cooker Corned Beef and Cabbage

https://www.thepioneerwoman.com/food-cooking/recipes/a35620974/slow-cooker-corned-beef-and-cabbage-recipe/



Ingredients:
2 large carrots, peeled
1 yellow onion, peeled
6 sprigs fresh thyme
1 package corned beef brisket (3 to 4 lbs), with seasoning packet
1/2 head savoy cabbage
1 lb. small red-skinned potatoes

1 cup sour cream

1 Tbs prepared horseradish

Directions:

1.  For the corned beef and cabbage: Cut the carrots into 3-inch long pieces. Cut the onion in half, leaving the root end intact. Cut each half into 3 wedges (6 total). Put the carrots, onion and thyme in the bottom of a 6- to 8-quart slow cooker.
2.  Put the corned beef fat-cap side up over top of the carrots and onions in the slow cooker. Cover with 1 quart of water and sprinkle with the seasoning packet. Cover and cook high for 5 hours.
3.  For the horseradish sauce, mix the sour cream and prepared horseradish in a small bowl.
4. Cut the cabbage into 4 wedges, leaving the core intact. Place the potatoes in the slow cooker around the sides of the corned beef and place the cabbage over top. Cover and cook over high for about 2 more hours, or until the corned beef is tender and the cabbage and potatoes are soft.
5. Slice the corned beef and serve with all of the vegetables and the horseradish sauce.