6 to 8 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
3 medium carrots, thinly sliced
2 ribs celery, thinly sliced
1 corned beef brisket, about 3 pounds
1 cabbage, about 2 pounds
1/2 teaspoon black pepper
1 1/2 cups water
Lightly butter or spray a 5 to 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, until meat and vegetables are tender.
Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.