Set your slow cooker to its low setting. This allows for the tenderizing magic to begin. Prepare your ingredients while your cooker begins its low hum.

Begin by placing your halved onions at the bottom of the slow cooker. This creates a cozy bed for your meat and adds flavor right from the start.

Next, carefully place the corned beef brisket on top of the onions. Don't forget to sprinkle the included spice packet over the beef.

Tuck the thinly sliced garlic around the meat. For added depth, toss in the bay leaves and whole black peppercorns. It's a little step that ensures nothing goes unnoticed by the taste buds.

Add 2.5 to 3 cups of filtered water to cover about two-thirds of the brisket. This allows for the slow braise while keeping the meat and aromatics in focus.

On top of the meat, artfully layer the Yukon Gold potatoes, chopped carrots, and the wedges of cabbage. It looks beautiful and makes sure each bite will be filled with flavor.

Secure the lid on your slow cooker and let it work its magic for about 8 to 9 hours on low. No peeking! Trust that the slow cooker will deliver its tender results.

Once cooking time is completed, gently remove the corned beef and let it rest for about 10 minutes. This step allows juices to redistribute. Slice it against the grain to achieve that melt-in-your-mouth texture.