Start by washing and chopping the cabbage into wedges, slicing the carrots into thick rounds, and quartering the potatoes for even cooking.

Place the prepared vegetables at the bottom of your slow cooker.

Gently lay the unwrapped brisket on top of the layered vegetables.

Carefully add beef broth until it covers about half of the brisket.

Open the spice packet and generously sprinkle it over the brisket.

Set your slow cooker to low for 8-10 hours or high for 4-6 hours.

Once the cooking time is up, carefully remove the corned beef from the slow cooker, slice it against the grain, and serve with the vegetables.

Optional: Garnish with freshly chopped parsley.