Slow Cooker Corned Beef is a hearty and flavorful dish that’s perfect for a cozy family meal or a festive St. Patrick’s Day celebration. With tender corned beef brisket cooked alongside savory vegetables, this dish requires minimal effort while delivering maximum flavor. The slow cooker does all the work, creating a juicy, fork-tender brisket and perfectly cooked vegetables infused with rich, aromatic spices.
This classic recipe combines corned beef with potatoes, carrots, cabbage, and onions for a well-rounded meal that’s both satisfying and nutritious. Serve it hot and enjoy the comforting flavors of this timeless dish.
Why You’ll Love This Recipe
• Effortless Cooking: The slow cooker handles everything, freeing up your time.
• Classic Comfort Food: A one-pot meal that’s hearty and delicious.
• Perfectly Tender Meat: Slow cooking ensures the corned beef is juicy and tender.
Ingredients
• 3 lb corned beef brisket with spice packet
• 3 cups low-sodium beef broth
• 1 large yellow onion, sliced into quarters
• 2 medium carrots, peeled and cut into 1-2 inch chunks
• 12 small red potatoes
• ½ head green cabbage, cut into wedges
Instructions
Step 1: Prepare the Corned Beef
1. Unwrap the corned beef and place it in the slow cooker, fat side up.
2. Sprinkle the contents of the spice packet evenly over the top of the brisket.
Step 2: Add the Broth and Cook
1. Pour the beef broth into the slow cooker, ensuring it surrounds and slightly covers the corned beef.
2. Cover the slow cooker with its lid and cook on low for 5 hours.
Step 3: Add Vegetables in Stages
1. After 5 hours, add the onions, carrots, and potatoes to the slow cooker, arranging them around the brisket.
2. Cover and continue cooking on low for an additional hour.
Step 4: Add the Cabbage
1. Add the cabbage wedges to the slow cooker.
2. Cover again and cook on low for another 2 hours, or until the vegetables and corned beef are tender.
Step 5: Slice and Serve
1. Remove the corned beef from the slow cooker and place it on a cutting board.
2. Let it rest for about 5 minutes, then trim away the fat.
3. Slice the corned beef against the grain into thin slices, approximately ¼ inch thick.
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