Corned Beef and Vegetables

Ingredients:
6-8 small red potatoes, cut in half
2 cups baby-cut carrots
1/2 red onion sliced
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon gluten free Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water

Directions:
1. Mix potatoes, carrots and onions in slow cooker.
2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on top of vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
4. Remove beef and vegetables from slow cooker; cover to keep warm.
5. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring until sauce has thickened.
6. Serve sauce with beef and vegetables.