I wanted to make Ruben sandwiches so I didn’t need the fixings. I just did a corned beef brisket, seasoning packet, beef broth, bay leaves & a quartered onion. Cooked on high for 5 hours. Came out great!

Yum!

Perfect!

It was perfect. I didn’t have pearl onions but used a regular yellow onion in chunks, and put in petite yellow potatoes. Husband said it was very tender.

Hadn’t made this one in a few years, so time to do it again. I had 1.5 ounce of beef once I trimmed off all the fat. Cooked it was 12 oz. so I figure 4 servings. I rinsed first and did add the spice packet, and one medium large onion, tab dried parsley. Instead of water I had some Chardonnay that needed to be used so added 1.25 cup of that. It made plenty of liquid, didn’t need more then that. After 4 hours I added carrots and cabbage–12 oz carrots and 1.5 pounds cabbage. Veggies great and soft after 1:20 minutes. Beef tender and flavorful. We really loved it and wonder why don’t make it more often. A bit hard to calculate calories as measuring weights of veggies tricky, a guess more like it–and I plan to cook another pound plus of cabbage that was left in the broth left in the slow cooker. Makes it flavorful. Did mashed potatoes with chives too.

Yes. 🙂