Slow Cooker Corned Beef and Cabbage Irish Boiled Dinner

Ingredients

• 2 pounds (907 g) small red potatoes (about 1½ to 2 inches in diameter), unpeeled (see notes)
• 1 pound (907 g) carrots, peeled and cut crosswise into 3-inch pieces
• 3 tablespoons pickling spice, divided (see notes)
• 3 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• 4 cups homemade chicken stock or store-bought low-sodium chicken broth
• 1 cup (240 ml) water
• 1 (4-pound; 1.81 kg) corned beef brisket flat or point cut roast, fat trimmed to 1/4-inch thick
• 1 1/2 pounds (680 g) green cabbage (about 1 small cabbage), cut into 2-inch thick wedges with the core intact (see notes)
• 6 tablespoons (85 g) room-temperature unsalted butter, cut into ½-inch pieces, divided
• 1 clove garlic, minced
• 1 tablespoon (15 ml) Dijon mustard
• 1 tablespoon (15 ml) whole grain mustard
• 1 tablespoon finely chopped fresh parsley

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