Corned Beef and Cabbage in the Crock-Pot

2 pounds small red potatoes
2 cups baby carrots
1 onion, cut in large wedges
1 (3 lb.) corned beef brisket with seasoning packet
water
1/2 head of cabbage, cut in wedges
1/4 cup butter, melted
salt and pepper to taste

Place potatoes, carrots, and onions in a 5 to 6.5 quart Crock-Pot. Top with corned beef brisket; sprinkle with seasoning packet. Add enough water just to cover brisket. Cover with lid. Cook on high setting for about 8 hours or until meat is tender. Add cabbage wedges to Crock-Pot and continue cooking for about 15 minutes or until cabbage is tender.

To serve, remove corned beef from Crock-Pot; place on a platter and cut beef across grain into thin slices. Remove vegetables from Crock-Pot with a slotted spoon; place around the beef. Pour butter over vegetables, and salt and pepper to taste.