Crockpot Corned Beef & Cabbage

6-8 red potatoes, peeled and cut into 1/2 inch slices
3 medium carrots, thinly sliced
2 ribs celery, thinly sliced
3 pounds Bea's Best Corned Beef Brisket
1 cabbage (about 2 pounds)
1/2 teaspoon black pepper
1 1/2 cups water


Lighly butter or spray a 5-6 quart crockpot; layer potato slices over bottom of pot with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water. Cover and cook on LOW setting for 7 to 8 hours, or until meat and vegetables are tender.
Place meat on a platter; cover with foil and rest for 10 to 15 minutes before slicing. Enjoy!