31/2 to 4	lbs.	corned beef
		water
2	tbsp.	prepared mustard
11/2	tsp.	horseradish
2	tbsp.	red wine vinegar
1/4	c.	molasses

In slow-cooking pot, cover corned beef with water. Cover and cook on low for 10 to 12 hours. Drain cooked corned beef; place on broiler pan or oven-proof platter. Combine mustard, horseradish, wine vinegar, and molasses. Brush on all sides of meat. Brown in 400° oven for about 20 minutes or until it begins to brown; brush with sauce several times while browning.

Makes 6 to 8 servings.

Editor's Note:  Tried this last weekend.  It was wonderful.  Had to make extra sauce since as soon as the corned beef came out of the Crockery Pot I added a medium chopped cabbage. Spoon extra sauce over corned beef as well as cabbage.  Even my 12 year old liked it.