Slow-Cooker "Corned Beef" & Cabbage

This recipe will be added to my favorites! I made it and shared with friends. Everyone loved it. The only thing I did different was added garlic, thyme, and bay leaf for spices. I added more cabbage too. It turned out excellent!! The addition of the mustard when serving is a must. I will make this again and thanks for a great faux corned beef recipe!!

I made this with a pork roast instead of beef and it was delicious!!! (Left out the potatoes too and served it over egg noodles.) Would def do it again.

I made this so you can take my rating based on actual experience. I made half the recipe in my 3.5qt slow cooker, first 2 hours on high and last hour or so on low after adding the cabbage. The flavor was good although no briney flavor; I did add a bit more pickling spice but not extra salt. Perhaps it would been more briney cooking on low...have to plan better next time. Personally, I'm not a fan of the loose bits of spice so will probably make a little cheesecloth pouch next time. Beef came out very tender and the vegetables were just right! Sure, no briney flavor that left us thirsty for hours but tasty nonetheless!

Lighten up, Sheryll Lyn. Obviously you didn't read the introduction to the recipe. In addition, there are quotation marks around the words "Corned Beef" in the name of the recipe. That's generally a clue to most people. This recipe creates a corned beef flavor by adding pickling spice as a seasoning component. The point is to reduce the sodium but still enjoy the traditional flavors.