1 onion, cut into wedges
4 potatoes, peeled and quartered
1 pound carrots, cut into large chunks
3 cups water
1 (3 pound) PHNB corned beef brisket
1 small head cabbage, cut into wedges
1 T parsley
adapted from http://thepioneerwoman.com
Place onion, potatoes, and carrots in a 5-quart slow cooker. Top with brisket and cabbage. Add 3 cups water.
Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours.