Happy St. Pat's: You CAN do it in a crock pot

My favorite meal that I only eat once a year is corned beef and cabbage. So this year, we weren't going to be together for St. Pats. I decided to make it on Saturday, and we were running all over the place, so I figured I'd give it a whirl in the crock pot. The last time I did this we were going through our kitchen remodel, so it's been a while. It works really well since this is one cut of meat that requires hours of simmering... a perfect fit for the crock pot.

One corned beef (I prefer the Niman Ranch one, but my Trader Joe's didn't have it this year so I used their house brand)
2 garlic cloves, sliced thin
2 bay leaves
peppercorns
1 head cabbage
4 carrotts, peeled and cut

Place the meat and all spices that come with the meat in your crock pot. Top it with enough water that it's covered by about an inch. Cook it on low for about 10 hours. When there is about an hour left, add the cabbage and carrotts. I turned mine to high since we wanted to eat sooner, but you can leave it on low for about 30 minutes to cook the veggies through.

I served this with horseradish mashed potatoes:

3 baking potatoes, peeled and boiled
2 T. light sour cream
1 T. prepared horseradish
Dash of milk
salt & pepper

Draing boiled potatoes and mash with the rest of the ingredients. Goes really well with the corned beef.