Old-World Corned Beef And Vegetables

• 2-1/2 pounds red potatoes, quartered
• 2 cups fresh baby carrots
• 1 package (10 ounces) frozen pearl onions
• 1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
• 1/2 cup water
• 1 tablespoon marinade for chicken
• 1/8 teaspoon pepper
• 3 tablespoons cornstarch
• 1/4 cup cold water

1. In a 5-qt. slow cooker, combine the potatoes, carrots and onions. Add beef; discard spice packet from corned beef or save for another use. Combine the water, marinade for chicken and pepper; pour over meat. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
2. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat and vegetables.

red potatoes, fresh baby carrots, onions, packet, water, marinade, pepper, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/old-world-corned-beef-and-vegetables/ (may not work)