Slow-Cooker Corned Beef & Potatoes

• 12 large Brussels sprouts
• 3/4 lb. new potatoes, halved King Sooper's 5 lb For $1.88 thru 02/09
• 3 carrots, peeled, cut lengthwise then crosswise in half
• 3 lb. corned beef brisket
• 1 tsp. ground black pepper
• 3 Tbsp. GREY POUPON Dijon Mustard
• 1/2 cup plus 2 Tbsp. water, divided
• 2 Tbsp. cornstarch

1. Place vegetables on bottom of slow cooker; top with meat.
2. Mix mustard, pepper and 1/2 cup water; pour over beef.
3. Cover with lid.
4. Cook on LOW 8 to 9 hours (or on HIGH 5 to 6 hours) or until beef and vegetables are tender.
5. Remove beef and vegetables to serving platter; cover to keep warm.
6. Transfer liquid from slow cooker into small saucepan.
7. Bring to boil.
8. Stir in combined cornstarch and remaining 2 Tbsp.
9. water.
10. Cook and stir until sauce is thickened.
11. Spoon sauce over beef and vegetables.

brussels, new potatoes, carrots, corned beef brisket, ground black pepper, poupon, water, cornstarch

Taken from www.kraftrecipes.com/recipes/slow-cooker-corned-beef-potatoes-160386.aspx (may not work)