I've been trying to cook more meals at home from scratch (I'm a bit of a novice in the kitchen), and this recipe was just the ticket for a quick, yet deliciously prepared main course entree. Keep your sides simple, and you can have this meal on the table in less than 30 minutes! Two thumbs up!

Thought I'd try this slow cooker recipe instead of my usual stovetop method for preparing our traditional St. Patty's Day meal. Had to reduce the ingredient proportions to accommodate my smaller crockpot, and I used a whole bottle of Guinness (didn't want to waste it, and it was too early in the AM to drink it!) then added just enough water so that the liquid covered the contents of the pot, but otherwise I stuck to the recipe ingredients. My corned beef package didn't include a seasoning packet, but my husband doesn't like heavily spiced foods, so I lightly sprinkled in some salt and pepper. I simmered the corned beef and veggies for 9 HOURS ON LOW, adding the cabbage after 7 hours). Never have any luck using the high setting on my slow cooker, so I added the extra time to make up for the lower temp and to adjust for the heat escaping when I added the cabbage. Veggies were perfect, tasty, and tender but not mushy. Although the meat came apart with a fork, it did taste a bit drier than when I cook it on the stovetop. Not sure if that's the recipe's fault or the brand of corned beef I used, so I'm only giving 4 stars. Did notice that the meat didn't shrink nearly as much as when I cook it on the stovetop. I will definitely try this recipe again using another brand corned beef!

I started this recipe this evening, but chickened out after finishing the prep work -- removed most of the applesauce/ginger/brown sugar combo, leaving behind only a hint on the pork surface before I stuck it in the oven. Just seemed way too sticky sweet!!!! The finished roast was actually pretty tasty, though -- juicy and tender. My recommendation is that only a fraction of the ingredients recommended are needed for this recipe!!!