Combine all ingredients in crockpot. Heat on high for 2 hours, then keep warm on low.
Use a 6-quart slow cooker.
Unwrap the corned beef, and remove the seasoning packet (use it in another recipe, such as roasted cabbage and potatoes) and trim as much of the fat from the meat as you can.
In a small bowl, make a paste of the honey, brown sugar, mustard, and cloves. Rub this mixture on all sides of the meat.
Place the meat into your crock pot, and cover. Cook on low for 8 to 10 hours, or until meat pulls apart easily with a fork. Let sit for 15-20 minutes before slicing.
1 3/4 cup fresh rhubarb
3/4 cup sugar
1 cinnamon stick
2 whole cloves
1 teaspoon grated lemon peel
1/4 cup butter or margarine
1/3 cup flour
1/3 cup sugar
Cut rhubarb into small pieces. Combine rhubarb with 3/4 cup sugar, cinnamon, cloves and lemon peel in cooker. Cover and cook on low for 3 to 4 hours. Remove whole spices. Spoon rhubarb into baking dish. Combine remaining ingredients and sprinkle over rhubarb. Bake at 400 degrees for 20 to 25 minutes.
1 can frozen orange juice concentrate, 6 oz
1/2 cup orange juice
1 tablespoon grated orange peel
1 medium onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cloves
1 1/4 teaspoons ground coriander
1/4 teaspoon cumin
3 1/2 pounds bottom round or chuck roast
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons cornstarch
1/4 cup water
1/2 cup Madeira wine
2 oranges, sliced
In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin. Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator. Remove meat from marinade; reserve liquid.
Heat oil and butter in a large skillet on high; brown meat on all sides. Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top. Cover and cook on low for 9 to 11 hours, or until meat is tender. Remove to a warm platter and prepare sauce.
Turn slow cooker/Crock Pot to high. Combine cornstarch and water; stir into the sauce mix. Add Madeira and orange slices and continue cooking for 15 minutes. Taste and adjust seasonings. Pour sauce over meat.