Slow Cooker Beef and Cabbage with Potatoes and Carrots

There's no better way to celebrate St. Paddy's Day than to make an amazing treat of beef, cabbage, carrots, and potatoes. To give the traditional taste of corned beef and cabbage without the traditional sharp increase in sodium content, we stew the brisket in a mixture of strong aromatic spices over low heat, and do not start with ground beef in brine.
Combine 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and the following 5 ingredients (with cloves added) in a small bowl. Rub the brisket mixture on all sides. Place the brisket in a 5-6-quart slow cooker. Add the broth and the following 5 ingredients (through the bay leaf). Top with the cabbage halves. Simmer for 8 hours or until beef is very tender. Transfer the beef to a cutting board; discard the bay leaves.Put the potatoes and carrots in a large saucepan; add cold water so that it covers the potatoes by 1 inch. Bring to a boil; cook for 8-10 minutes or until tender. Drain the water. Stir in the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter. Cut the brisket across the fibers into thin slices. Cut each cabbage half into 4 slices. Serve the brisket with onions, cabbage, potatoes, carrots and sauce.