Slow-Cooker "Corned Beef" & Cabbage

eatingwell.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

2½ pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes

2 tablespoons ground pickling spice

1 teaspoon salt

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

4 cups low-sodium chicken broth

4 large carrots, cut into 1-inch pieces (1 pound)

1 pound baby potatoes, halved or quartered if large

½ small head green cabbage (1 pound), cored and cut into 1-inch pieces

2 to 3 teaspoons malt vinegar

8 tablespoons chopped fresh parsley, divided

8 teaspoons whole-grain mustard, divided

Directions at eatingwell.com

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