Crock Pot Corned Beef With Cabbage And Carrots - cooking recipe

Ingredients

2 1/2 - 3 lbs corned beef eye round
1 (10 1/2 ounce) can cream of mushroom soup
8 -10 ounces beef broth
3 tablespoons Dijon mustard (I used coarse \"pub syle\")
3 tablespoons horseradish (I used Inglehoffer cream style)
1 head cabbage
1 lb baby carrots
1 large onion, coarsely chopped

Preparation

Place eye round in crock pot. Add carrots and chopped onion around the side of it. Add can of soup and beef broth. \"Smear\" mustard and horseradish on the eye round. Add cabbage. Marinate in the crock in refrigerator overnight. In the morning, turn crock pot to low and cook at least 6 hours. (I checked it after 6 hours and then turned crock pot to \"keep warm\" setting for 4 hours longer).