Description
This Slow Cooker Corned Beef Recipe delivers fork-tender brisket with carrots, potatoes, and cabbage using just 15 minutes of prep. Perfect for St. Patrick’s Day or easy family dinners, this set-it-and-forget-it method guarantees juicy, flavorful corned beef every time.
Ingredients
Scale
- 3–4 lb corned beef brisket (with spice packet)
- 4 medium carrots, peeled and cut into chunks
- 6 small to medium Yukon Gold potatoes, halved
- 1 small head green cabbage, cut into wedges
- 1 large onion, quartered
- 3–4 garlic cloves, smashed
- 4 cups beef broth
- Pickling spice packet or homemade spice blend
- 2 bay leaves
- 1 teaspoon whole peppercorns (optional)
- 1 teaspoon liquid smoke (optional)
Instructions
- Rinse corned beef under cold water and pat dry.
- Place carrots, potatoes, and onion in the bottom of the slow cooker.
- Set corned beef on top, fat-side up.
- Sprinkle spice packet, bay leaves, garlic, and peppercorns over the meat.
- Pour in beef broth until liquid reaches about 3/4 up the brisket.
- Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours.
- Add cabbage wedges during the last 30–45 minutes of cooking.
- Remove meat, rest 10 minutes, then slice against the grain.
- Serve with vegetables and spoon broth over the top.
Notes
Always slice corned beef against the grain for maximum tenderness. For lower sodium, rinse brisket well and use low-sodium broth.
- Prep Time: 15 minutes
- Cook Time: 8–10 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 1800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 95mg
Keywords: slow cooker corned beef recipe, crockpot corned beef, corned beef and cabbage