Sophia Langley
Tender, juicy, and packed with flavor, this Slow Cooker Corned Beef is a true comfort meal that practically cooks itself. With minimal effort, you’ll end up with perfectly seasoned beef, soft buttery potatoes, and sweet carrots that soak up all the rich juices. It’s the ultimate hands-off dish for busy weekdays or when you want to impress your guests without spending hours in the kitchen.
The magic of slow cooking turns this simple cut of beef into a melt-in-your-mouth delight. The long, gentle cooking time infuses every bite with a perfect balance of savory spices and hearty vegetables. Whether you’re making it for St. Patrick’s Day or just craving a wholesome dinner, this recipe is one you’ll find yourself making over and over again.
What Kind of Corned Beef Should I Use?
Brisket is the best cut for this recipe, and you’ll usually find it pre-brined with a spice packet included. Flat cut brisket is leaner and slices beautifully, making it perfect for presentation, while point cut is fattier and even more tender. Both work wonderfully, so it depends on your preference for texture and richness.
Ingredients for the Slow Cooker Corned Beef
Corned Beef Brisket – The star of the dish, this beef cut becomes tender and flavorful after slow cooking.
Potatoes – They soak up all the delicious juices, making them buttery and rich.
Carrots – Add natural sweetness that balances the savory beef.
Onions – Essential for depth of flavor, they become tender and slightly sweet.
Garlic – Infuses the broth and beef with aromatic richness.
Beef Broth or Water – Keeps everything moist and helps develop a flavorful cooking liquid.
Pickling Spice Packet – Usually included with the corned beef; it adds the classic corned beef seasoning.
Fresh Parsley – For a pop of color and a fresh herbal finish.
How To Make the Slow Cooker Corned Beef
Step 1: Prepare the Vegetables
Peel and cut the carrots into large chunks, slice the onions into thick rings, and leave the baby potatoes whole or halved if they’re large. This ensures they cook evenly and absorb all the flavors.
Step 2: Layer the Ingredients
Place the onions, carrots, and potatoes at the bottom of the slow cooker. This creates a flavorful bed for the beef and keeps it elevated so it cooks evenly.
Step 3: Add the Corned Beef
Place the brisket on top of the vegetables, fat side up. Sprinkle the pickling spices (from the spice packet) over the meat.
Step 4: Pour in the Liquid
Add beef broth or water until the meat is almost submerged. The liquid will keep everything moist and help create a rich, savory broth.
Step 5: Slow Cook to Perfection
Cover and cook on low for 8–10 hours or on high for 4–5 hours. The beef should be fork-tender when done.
Step 6: Rest and Slice
Remove the brisket and let it rest for 10 minutes before slicing against the grain. This keeps the meat juicy and tender.
Step 7: Serve
Ladle the vegetables and broth into bowls or plates, top with the sliced corned beef, and sprinkle with fresh parsley for a bright finish.
Serving and Storing Slow Cooker Corned Beef
Once your corned beef is perfectly cooked, serve it hot with the tender vegetables and a ladle of that savory broth. For presentation, slice the beef against the grain into thick slices and arrange it over the vegetables. Garnish with fresh parsley for a pop of color. Leftovers make fantastic sandwiches the next day!
To store, place cooled corned beef and vegetables in an airtight container with some of the cooking liquid to keep them moist. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently in the microwave or on the stovetop with a splash of broth to maintain tenderness.
What to Serve With Slow Cooker Corned Beef?
1. Buttery Dinner Rolls
Soft rolls are perfect for soaking up the flavorful broth.
2. Cabbage Wedges
Steamed or roasted cabbage is a classic side that pairs beautifully with corned beef.
3. Roasted Brussels Sprouts
Their caramelized edges add a nice contrast to the tender beef and vegetables.
4. Creamy Mashed Potatoes
Even though there are potatoes in the dish, creamy mashed potatoes add extra comfort.
5. Horseradish Sauce
A zesty dip that cuts through the richness of the beef.
6. Irish Soda Bread
This hearty bread is a traditional favorite and great for dipping in the broth.
7. Green Bean Almondine
Adds a fresh and slightly nutty crunch to the plate.
Want More Slow Cooker Ideas?
If you love this Slow Cooker Corned Beef, you’ll enjoy these other hearty slow cooker favorites:
• Slow Cooker Creamy Chicken Gravy for a comforting, savory dinner.
• No-Boil Slow Cooker Mashed Potatoes when you need an easy, creamy side dish.
• Slow Cooker Brisket with Balsamic Gravy for a tender, rich alternative to corned beef.
• Slow Cooker Cracker Barrel Fried Apples for a sweet, Southern-inspired treat.
Save This Slow Cooker Corned Beef
Planning a St. Patrick’s Day feast or just craving a cozy dinner? Save this recipe so you’ll have it ready when you need it most.
Tried this Slow Cooker Corned Beef? I’d love to hear how it turned out! Did you stick with the traditional version, or did you add your own twist? Share your thoughts and tips in the comments below.
📌 Pin this recipe to your “Comfort Food Favorites” board on Pinterest – because when that corned beef craving strikes, you’ll thank yourself for saving it!
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Slow Cooker Corned Beef
Equipment
- Slow Cooker
- Cutting Board
- Chef’s Knife
Ingredients
Ingredients
- 1 corned beef brisket (3–4 pounds)
- 6 baby potatoes (or 3 large potatoes halved)
- 4 carrots cut into large chunks
- 1 large onion sliced into thick rings
- 4 cloves garlic peeled
- 4 cups beef broth or water
- 1 pickling spice packet (included with corned beef)
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- Peel and cut the carrots, slice the onion into thick rings, and halve large potatoes if needed.
- Place onions, carrots, and potatoes at the bottom of the slow cooker.
- Place corned beef brisket on top of vegetables, fat side up. Sprinkle the pickling spices over the meat.
- Pour in beef broth or water until the beef is almost submerged.
- Cover and cook on low for 8–10 hours or high for 4–5 hours until beef is fork-tender.
- Remove the brisket and let it rest for 10 minutes. Slice against the grain.
- Serve with vegetables and a ladle of broth. Garnish with fresh parsley.