1-Getting Started with Prep: First, chop 1 onion into large chunks and place it at the bottom of your 6-quart slow cooker. This creates a flavorful base for the rest of the ingredients. Next, add the 3 to 4 pounds corned beef brisket on top, including its spice packet for that authentic taste.

2-Getting Started with Prep: Pour in 2 ½ to 3 cups of water or mix in up to 2 cups of beer for extra depth until the liquid almost covers the beef. Toss in the 3 sliced cloves of garlic and 2 bay leaves to enhance the aroma as it cooks.

3-Cooking the Main Dish: Set your slow cooker to low and let it run for 8-10 hours; this low-temperature approach works best for tender results. After the first 3 hours, add the 2 pounds peeled and quartered potatoes and 2 large chopped carrots to the pot.

4-Cooking the Main Dish: This timing helps prevent the veggies from getting too soft. Then, two hours before serving, add the 1 small head of green cabbage cut into wedges to keep it from overcooking.

5-Finishing and Serving: Once the cooking time is up, remove the corned beef and let it rest for 15 minutes before slicing it across the grain; this step keeps the meat juicy and easy to eat. For a complete meal, serve it with the potatoes, carrots, and cabbage on the side. If you’re adapting for dietary needs, use vegetable stock instead of water for a vegan version and adjust cooking times accordingly.