Crock Pot corned beef turns a humble cut of meat into a mouthwatering masterpiece with almost no effort. Just dump a bunch of veggies and a corned beef brisket into your slow cooker and watch the magic happen.
The slow cooking process allows the rich flavors of the beef brisket to meld with the spices and seasonings, resulting in a tender and flavorful meal that your family will love! And since my recipe uses baby potatoes and baby carrots, you barely have to do any prep for this easy dinner.
Imagine setting up your slow cooker in the morning and coming home to a complete meal. Try it once, and you’ll make this classic St. Patrick’s Day dinner all year round because it is easy and delicious.
In this post, I’ll cover everything from the simple ingredients to the set-it-and-forget-it cooking method that promises a tender, flavor-packed feast. Plus, I’ll be sharing expert tips, serving suggestions, and answering all those questions bubbling up in your mind.
Looking for more Irish inspired recipes? Try Irish Potato Nachos, Guinness Beef Stew or Colcannon Soup.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Corned Beef: You’ll need a 3-4 pound cut. It usually comes with a seasoning packet, which we’ll use to give our dish that signature flavor.
- Baby Potatoes: Using baby potatoes eliminates peeling and dicing potatoes. But if you prefer, you can use full size and cut them into smaller pieces.
- Baby Carrots: Using these is another easy shortcut.
- Yellow Onion
- Cabbage: A small head should do the trick. Cut it into wedges and watch it soak up all those delicious juices.
- Chicken Stock: Beef stock or beer also works fine.
🥣How to Make Corned Beef in a Slow Cooker
- Lay the carrots and potatoes at the bottom of your slow cooker.
- Add your onion and cabbage pieces around the edges.
- The centerpiece of this is, of course, the corned beef. Place it right in the middle, like the crown jewel it is.
- Sprinkle on the seasoning packet that comes with the meat.
- Gently pour in the chicken stock.
- Now, cover it up and let the slow cooker do its thing on low for 8-9 hours. Go to work, do some chores, or catch up on that book.
- Once the time’s up and the aroma has you hovering around the kitchen, carefully remove the tender corned beef and decide whether to slice or shred it. There’s no wrong choice here!
🍴Serving Ideas
When it comes time to plate up this comforting classic, it sets the stage for a cozy, hearty performance. Here are some serving suggestions to make your Crock Pot Corned Beef dinner a hit:
- Traditional Plating: Lay out slices or shreds of succulent corned beef alongside a generous helping of the soft, flavorful veggies. Add a loaf of Irish soda bread for a fun Irish dinner. It’s a tried-and-true presentation that always satisfies.
- Sandwiches, Anyone? If you’re feeling more casual, why not pile that meat onto some rye bread? Add a smear of mustard or a dollop of horseradish sauce, and you’ve got yourself a delicious sandwich. Or make a classic Reuben sandwich with sauerkraut and Thousand Island dressing.
- Corned Beef Hash: Got leftovers? Cube it up and pan-fry it with potatoes, onions, and maybe a bell pepper. Top with a poached or fried egg for breakfast to keep you fueled all morning.
- Salad Topper: Why not shred it over a fresh green salad for a lighter take? Drizzle with your favorite dressing and enjoy a delightful contrast of warmth, coolness, tenderness, and crispness.
The beauty of this dish is its versatility, so don’t be afraid to get creative!
💭How to Store
First, let your corned beef and veggies cool to room temperature before putting them in the fridge. Transfer the leftover meat and veggies into airtight containers.
Once sealed up, get those containers into the fridge. You’ve got a 3-day window to enjoy these leftovers, so plan accordingly.
Freezing is also an option. Tightly wrap it to prevent freezer burn. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat gently.
🧂Make Your Own Spice Blend
You can easily make your own spice blend if your corned beef doesn’t have a spice packet. Combine:
- One tablespoon black peppercorns
- 2 teaspoons mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon red pepper flakes
- 3 bay leaves
- 1 teaspoon allspice berries (optional)
⭐Tips
Be sure to check out the step by step instructions
- Corned Beef Cut: When you’re at the grocery store, you might see different cuts of corned beef. The “point cut” is fattier, offering more flavor and tenderness, while the “flat cut” is leaner and slices beautifully. Either will work for this recipe. These photos are of a corned beef flat.
- Layering Logic: Remember, the veggies at the bottom of the slow cooker will cook the most since they’re bathing in that flavorful broth. If you prefer crisp veggies, add them a few hours into the cooking process rather than at the beginning. My family likes this best when I leave the baby potatoes out and use an air fryer or roast them. Then, they get crispy potatoes with soft carrots and cabbage.
- Crucial Cooking Time: Low and slow is the way to go. Resist the temptation to crank up the heat to speed up the process. Patience is a virtue that pays off with melt-in-your-mouth corned beef.
- Slicing Secrets: Always, and I mean always, slice corned beef against the grain. This means cutting perpendicular to the muscle fibers for the most tender eating experience. If you go with the grain, it will be chewier.
- Rest and Relax: Give your slow cooker corned beef a little rest after cooking and before slicing. This allows the juices to be redistributed, ensuring every slice is as juicy as can be.
📝Reader Questions
Some folks like to give it a quick rinse to remove any excess salt from the brining process, but it’s not necessary. But if you’re sensitive to salt, go ahead and rinse.
The spice packet is usually spot on, but if you’re feeling adventurous, a bay leaf, some peppercorns, or mustard seeds can add an extra dimension to the flavor profile. But remember, the corned beef brings its bold taste, so don’t go too wild.
No slow cooker, no problem! Try my Instant Pot corned beef and cabbage. Or air fryer corned beef. Or be traditional and cook it on the stovetop or in the oven.
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Crock Pot Corned Beef Recipe
Ingredients
- 3-4 pound corned beef brisket
- Spice pack from the corned beef
- 1 pound baby potatoes
- 1 pound baby carrots
- 1 yellow onion cut into pieces
- 1 small head cabbage cut into wedges
- 1 cup chicken stock
Instructions
- Put the carrots and potatoes in the bottom of your slow cooker.1 pound baby carrots, 1 pound baby potatoes
- Add your onion and cabbage wedges around the edges of the slow cooker.1 yellow onion, 1 small head cabbage
- Place the corned beef in the middle.3-4 pound corned beef brisket
- Sprinkle the seasoning packet from the corned beef over the top.Spice pack from the corned beef
- Pour the chicken stock into the slow cooker.1 cup chicken stock
- Cover and cook on low for 8-9 hours.
- Remove the corned beef from the slow cooker when tender and slice or shred.
- Serve with the cooked veggies.
Notes
- For corned beef, the “point cut” is fattier, offering more flavor and tenderness, while the “flat cut” is leaner and slices beautifully. Either will work for this recipe. These photos are of a corned beef flat.
- The veggies at the bottom of the slow cooker will cook the most. If you prefer crisp veggies, add them a few hours into the cooking process rather than at the beginning.
- Slice corned beef against the grain. This means cutting perpendicular to the muscle fibers for the most tender eating experience. If you go with the grain, it will be chewier.
- Give your corned beef a little rest after cooking and before slicing. This allows the juices to be redistributed, ensuring every slice is as juicy as can be.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
I am making this and i can’t wait.