I cooked two, one for home and one for work, in two separate crock pots. In each crock, I used one 12oz can of beer (just random Anheuser Busch products), spice packets sprinkled on top, 5 spoonfuls of mince garlic, and a large onion sliced and placed on top and around roast. I used a 3.5 lb flat cut corned brisket for work and cooked it on high for 2 hours then low for 10. After taking it out and letting it rest tented in foil, it carved nicely, just falling apart as I cut, in that typical stringy type corned beef texture. Coworkers raved about the taste. Used a 3.5 lb corned round for home and wanted to cook it for 12 hours but my husband forgot about it so it cooked 18 hours on low. Took it out, rested in a foil tent, then carved it with a plastic knife. It was THAT tender. Juices just ran from it as I cut it. The round held its shape, making it perfect for sandwiches, no stringiness at all. The taste was wonderful! so for those of you who hate the stringy texture, try a corned round. A little more expensive but it doesn't shrink and holds its shape well.
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I cooked two, one for home and one for work, in two separate crock pots. In each crock, I...