4-5 potatoes, medium, peeled
3 carrots, medium, thickly sliced
2 celery ribs, sliced
3 pounds corned beef brisket
1 cabbage, sliced into 8 wedges
1/2 teaspoon black pepper, ground
1 1/2 cup water

Layer potato slices over bottom of pot, then carrots, then beef, then cabbage. Sprinkle with the pepper and add the water.
Cover and cook on Low for 7-8 hours until meat and vegetables are tender.
Remove meat to a platter and let it rest for 15 minutes before slicing.