Join the club! Subscribe Here

  • About
  • Collaborate
  • Shop
  • Subscribe
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Fresh Cooky new logo.

The Fresh Cooky

Real Food with a Healthy Twist

  • Recipes
    • Recipe Index
    • By Course
      • Apps & Snacks
      • Breads
      • Drinks
      • Main Dishes
      • Salads & Dressings
      • Sandwiches
      • Sauces & Condiments
      • Side Dishes
      • Soups & Stews
      • Sweets
    • By Cuisine
      • Asian
      • German
      • Italian
      • Mediterranean
      • Mexican
    • By Diet
      • Egg-Free
      • Gluten-Free
      • Low Carb
      • Vegetarian
    • By Meal Type
      • 30 Minute Meals
      • Breakfast
      • Brunch
      • Lunch
      • Dinner
      • Easy Weeknight
      • Freezer Friendly
      • Kid-Friendly
      • Make Ahead
      • Copycat
    • By Method
      • Air Fryer
      • Crockpot
      • Grilled
      • Instant Pot
      • One Pot
      • Sheet Pan
      • Stovetop
  • Holidays
    • Patriotic Recipes
  • Most Popular
  • For Subscribers
Recipes โ€บ Holidays โ€บ St. Patrick's Day
4 Comments

Crock Pot Corned Beef

Kathleen

by Kathleen Pope Apr 28, 2025

Jump to Recipe

Juicy sliced corned beef with carrots, cabbage and potatoes to pin.
Various stages of making crock pot corned beef and cabbage, for pinning.
Crockpot with corned beef, potatoes, carrots and cabbage for pinning.
Juicy sliced corned beef with carrots, cabbage and potatoes to pin.

With just 15 minutes of prep, this Crock Pot Corned Beef basically cooks itself. The beef turns out melt-in-your-mouth tender, the potatoes, and carrots soak up all that savory goodness, and the cabbage stays perfectly soft with a little bite.

Slices of corned beef with cabbage, carrots and potatoes.
This post may contain affiliate links. Read my disclosure & privacy policy.
  • Why This Slow Cooker Corned Beef Works
  • Ingredients for Slow Cooker Corned Beef
  • Corned Beef and Cabbage Slow Cooker
  • How to Make Corned Beef in Crock Pot
  • Serving Corned Beef in Crock Pot
  • How to Store Leftover Crockpot Corned Beef
  • Popular Variations & Substitutions
  • What to Serve with Slow Cooker Corned Beef and Cabbage
  • Frequently Asked Questions
  • More Irish Recipes You'll Love
  • Popular Recipes on The Fresh Cooky

The Quick Dish on Slow Cooker Corned Beef

Prep Time: 15 minutes | Cook Time: 8 hours | Serves: 6

Cuisine Inspiration: Traditional Irish comfort food, perfect for St. Patrick’s Day or any cozy dinner.
Primary Cooking Method: Slow cooking (Crockpot)
Dietary Info: Hearty, gluten-free, and packed with veggies
Key Flavor: Tender, savory beef with rich broth-soaked vegetables
Skill Level: Seriously easy! There’s a tiny bit of babysitting—adding the veggies halfway through and the cabbage two hours before it’s done—but is that hard? Not at all!

Why This Slow Cooker Corned Beef Works

I’ll be honest: I was never a huge corned beef fan—but my hubby loves it, so a few years ago, I ventured into the corned beef world with a baked version he loved (and shockingly, I enjoyed it too!). Since then, I’ve dabbled here and there, testing simple, no-fuss recipes like this crockpot version.

This one cooks low and slow all day, making the beef incredibly tender and flavorful. For the best texture, add the potatoes and carrots halfway through and the cabbage two hours before it’s done—trust me, tossing them in too early means mushy veggies.

Or skip the crockpot cabbage altogether and try these roasted cabbage steaks for a crisp, flavorful twist. This is comfort food at its best, with rich, savory flavors and a hearty meal that practically cooks itself. It’s a foolproof way to feed a crowd—no stress, just delicious results!

And don’t toss those leftovers! They’re perfect for corned beef hash the next morning or piled high into sandwiches. Just sayin’…

Sliced of corned beef on a plate garnished with whole mustard served with cabbage and veggies.

Success Tips for Cooking Corned Beef in a Crock Pot

  • Pick Your Cut: Want juicy, fall-apart beef? Go for the point cut. Prefer clean slices? Flat-cut is your best bet. Both work great!
  • Rinse it: A quick rinse removes excess brine so your beef isn’t overly salty—don’t worry, the flavor stays put.
  • Layer Like a Pro: Always place onions on the bottom. They add flavor and keep the beef from sticking.
  • Low & Slow Wins: Patience pays off—cooking on low makes the meat melt-in-your-mouth tender.
  • Timing: Add potatoes, carrots halfway through, and the cabbage in the last two hours to keep everything perfectly cooked.
  • Keep It Juicy: Make sure the beef is mostly submerged in broth. For extra depth, swap some broth with stout beer.
  • Against the Grain: Slice against the grain to keep every bite tender and easy to chew. Trust me, it makes all the difference!
Corned beef served on a plate with cabbage, carrots and potatoes topped with whole grain mustard.

What is Corned Beef?

The term “corned” comes from the large salt crystals (known as “corns” of salt) that were historically used to cure meat. So corned beef is a salt-cured brisket that’s been treated with a special brine containing large-grained rock salt and various spices. The curing process gives corned beef its distinctive pink color and unique flavor profile that’s slightly tangy and deeply savory.

It typically comes with a seasoning packet, which includes mustard seeds, coriander seeds, black peppercorns, allspice berries, bay leaves, crushed red pepper flakes, and cloves.

Plate served with corned beef, cabbage, carrots and potatoes next to a crock pot.

Ingredients for Slow Cooker Corned Beef

  • Onion: Lifts the brisket off the bottom of the pot, infusing flavor too!
  • Corned Beef Brisket: Look for one with a spice packet included. The flat cut is leaner, while the point cut has more marbling and tends to be more tender.
  • Beef Broth & Better than Bouillon: Provides a rich base for the cooking liquid!
  • Worcestershire Sauce: For a tangy, umami flavor.
  • Bay Leaves: Bay leaves impart a subtle, earthy flavor to the broth.
  • Carrots & Potatoes: I love using Yukon gold potatoes (so creamy, and you don’t have to peel them) and carrots.
  • Cabbage: The cabbage pieces become tender and flavorful when cooked in the beef broth.
  • Whole Grain Mustard & Parsley: Optional garnishes.

Get the full recipe in the recipe card below.

Labeled photo of the ingredients needed to make slow cooker corned beef.
Try Amazon Fresh Today!
Recipe Card
Slices of corned beef with cabbage, carrots and potatoes.

Corned Beef and Cabbage Slow Cooker

5 from 2 readers
Author: Kathleen Pope
Prep Time: 15 minutes minutes
Cook Time: 8 hours hours
Servings: 8 -6 servings
Print Pin SaveSaved!
With my expert tips, you can unlock the secret to super tender Crock Pot Corned Beef with this slow cooker method! Just set it and forget it!

Equipment

  • Crockpot I used a 6 quart
  • EXTRA LARGE Organic Bamboo Cutting Board 18 x 12
  • Wusthof Santoku knife 5 inch

Ingredients 

  • 1 large onion sliced into ยผ-inch slices
  • 3 – 5 pound corned beef brisket with spice packet
  • 4 cups beef broth
  • 1 teaspoon beef Better than Bouillon
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 3-4 carrots peeled and cut into 2-inch pieces
  • 4-6 Yukon Gold potatoes washed and halved or quartered
  • 1 small green cabbage cut into quarters or eighths
  • whole grain mustard optional, for serving
  • chopped parsley optional garnish
Get Recipe Ingredients

Instructions

  • Lay the onions in the bottom of the crockpot.
    1 large onion
  • Rinse the corned beef in cold water to remove any excess brine, and pat dry with paper towels. 
  • Place the meat on top of the onions in the slow cooker, fat side up. Add the spice packet on top of the meat.
    3 – 5 pound corned beef brisket
    Corned beef brisket in a slow cooker with spice packed on top, before cooking.
  • In a medium-size bowl, combine the beef broth, better than bouillon, and Worcestershire sauce. Pour into the crockpot around the beef. Add the bay leaves, cover the crockpot and cook on low for 8-10 hours.
    4 cups beef broth, 1 teaspoon beef Better than Bouillon, 1 tablespoon Worcestershire sauce, 2 bay leaves
    Beef broth mixture poured over the top of the corned beef brisket in a crock pot.
  • Halfway through the cooking time, add the potatoes and carrots. Cover and continue to cook. 
    3-4 carrots, 4-6 Yukon Gold potatoes
  • When there are 2 hours of cooking time left, add cabbage to the crockpot, cover and cook for the remaining time. 
    1 small green cabbage
    Carrots, potatoes and cabbage added to the crock pot with the brisket.
  • Once it’s finished cooking, remove the meat, and slice it against the grain. Serve it topped with whole grain mustard (optional) alongside potatoes, carrots, and cabbage. Garnish with fresh parsley if desired. 
    whole grain mustard, chopped parsley
    Sliced of corned beef on a plate garnished with whole mustard served with cabbage and veggies.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

  • Most corned beef comes with a spice packet, if it doesn’t, you can purchase pickling spice and use 1 tablespoon.
  • If there is a lot of fat on your meat, feel free to trim it off. Some fat is needed for flavor and tenderness. I did not trim any of the fat as it was reasonable.
  • The key to the liquid in this recipe is that the beef is fully submerged, or mostly covered. You may need less broth, depending on the size of your beef and crockpot. You could also start with 2 cups of broth and use water to make up the difference.
  • Stout beer can be substituted for some of the broth if you’d like, just an optional variation.
  • You can use red potatoes instead of the yukon gold if you prefer.
  • You may only need ½ head of cabbage, it really depends on how large the head of cabbage is. 
  • Waiting to add the vegetables helps to keep them from turning too soft or mushy. If you prefer, you can add the carrots and potatoes at the beginning of the cooking time, but leave the cabbage out until the last two hours. Cabbage is a delicate vegetable that cooks much faster than the rest of the dish. If added too early, it can become overly soft, losing its texture and bright flavor. By waiting until the end of the cooking time, it retains its gentle crunch, shape, and fresh taste.  
  • Leftover corned beef is perfect for sandwiches, corned beef hash, or even as a topping for salads. 
  • Store leftovers in an airtight container in the fridge for 3–4 days.
  • The meat can be stored in an airtight container in the freezer for up to 3 months, but the cooked vegetables I would not recommend freezing.

Nutrition

Calories: 451kcal | Carbohydrates: 25g | Protein: 30g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 2358mg | Potassium: 1373mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3914IU | Vitamin C: 98mg | Calcium: 72mg | Iron: 4mg
Slices of corned beef with cabbage, carrots and potatoes.
Did you make my Corned Beef and Cabbage Slow Cooker?Show it off! Share on Instagram, tag @thefreshcooky, and use the hashtag #thefreshcooky!
Tag on Insta Leave a Rating

How to Make Corned Beef in Crock Pot

Step 1 – Prep the Beef

Lay the onions in the bottom of the crockpot

Rinse the corned beef in cold water to remove excess brine, and pat dry with paper towels. This is an important step so the dish doesn’t become overly salty!

Place the meat on top of the onions in the slow cooker, fat side up. Add the spice packet on top of the meat.

Corned beef brisket in a slow cooker with spice packed on top, before cooking.
Place brisket on top of onions in crock.

Step 2 – Slow Cook on Low

In a medium-size bowl, combine the beef broth, better than bouillon, and Worcestershire sauce. Pour into the crockpot around the beef. Add the bay leaves, cover the crockpot and cook on low for 8-10 hours.

Beef broth, bouillon and Worcestershire sauce in a small bowl.
Mix together liquid ingredients.
Beef broth mixture poured over the top of the corned beef brisket in a crock pot.
Pour over beef and add bay leaves.

Step 3 – Add Vegetables

Halfway through the cooking time, add the potatoes and carrots. Cover and continue to cook. 

When there are 2 hours of cooking time left, add cabbage to the crockpot, cover and cook for the remaining time.

Carrots, potatoes and cabbage added to the crock pot with the brisket.
Add carrots & potatoes half way thru, add cabbage 2 hours before eating.
Cabbage tucked over the top of the beef in a crock pot.

Step 4 – Serve

Once it’s finished cooking, remove the meat and allow it to rest 5-10 minutes (covered with foil), then slice it against the grain. Serve it topped with whole grain mustard (optional) alongside potatoes, carrots, and cabbage.

Crock pot corned beef on a plate with whole grain mustard, potatoes, carrots and cabbage.

Serving Corned Beef in Crock Pot

When hosting a gathering, your crockpot becomes the perfect serving vessel for keeping everything warm throughout the meal. After slicing the corned beef against the grain, return the meat to the slow cooker, arranging it gently among the vegetables and nestling it partially into the flavorful broth. Switch your crockpot to the “warm” setting (not low). This will keep things warm without overcooking them.

How to Store Leftover Crockpot Corned Beef

  • To Store: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
  • To Freeze: The meat can be frozen in an airtight container for up to 3 months, but I don’t recommend freezing the cooked vegetables as they tend to become mushy.
  • To Use Leftovers: Leftover corned beef makes excellent Reuben sandwiches, corned beef hash, or even a protein-packed addition to salads.
Close up of slices of corned beef on a plate topped with whole grain mustard.

Popular Variations & Substitutions

  • Liquid: Substitute beef broth with stout beer for a deeper, maltier flavor profile.
  • Potatoes: Red potatoes work just as well as Yukon gold if that’s what you have on hand.
  • Spices: If your corned beef doesn’t come with a spice packet, use one tablespoon of pickling spice instead.
  • Low Carb: For a lower-carb version, omit the potatoes and serve with extra cabbage or a side salad.
Corned beef brisket on a wooden board with some slices off the end.

What to Serve with Slow Cooker Corned Beef and Cabbage

Complement your tender slow cooker corned beef and cabbage with sides that balance its rich, savory flavor. A loaf of homemade Irish soda bread, beer bread or hearty Guinness brown bread works great for soaking up the flavorful broth, while quick two-ingredient biscuits offer a lighter alternative that comes together in minutes! 

For an extra kick that cuts through the meat’s richness, serve a dollop of whole-grain mustard or horseradish sauce. Or balance the meal with a crisp side salad—a vibrant Italian chopped salad with its medley of vegetables and tangy dressing or a classic wedge salad. 

And don’t forget dessert! A decadent yet easy-to-make Guinness chocolate cake would be the best ending to a delicious Irish-inspired meal.

Side view of sliced corn beef on a plate topped with whole grain mustard.

Frequently Asked Questions

Does corned beef have to be covered in water in a slow cooker?

The beef should be mostly submerged in liquid to stay moist and create a rich broth, but it doesn’t need to be fully covered. If your brisket is smaller, you may need less liquid—start with 2 cups of broth and add water as needed to adjust.

Should corned beef be fat side up or down in the crockpot?

Cook the corned beef fat-side up so the fat can baste the meat as it cooks, making it extra tender and flavorful. If there’s a lot of fat, trim a little, but leave a good layer for the best results.

Should corned beef be cooked on high or low?

For the best results, cook corned beef on low in the slow cooker. The low, slow heat breaks down the meat, making it tender, juicy, and full of flavor.

Why is my corned beef still a little tough?

If your corned beef is tough, it probably just needs more time. Corned beef needs low, slow cooking to break down the connective tissues and turn tender. Be patient—it’ll get there!

Why is my corned beef pink or red?

Corned beef stays pink or red, even after cooking, because it’s cured with nitrites, which preserve its color. (Source)

This recipe is pure comfort food at its best. The beef turns out fall-apart tender, soaking up all that rich, savory goodness. The potatoes and carrots are soft but not mushy, and the cabbage? Just the right amount of tender with a little bite. There’s a smidge of babysitting—you’ll need to add the carrots and potatoes halfway through and the cabbage two hours before it’s done—but trust me, it’s still ridiculously easy. Let the crockpot do the heavy lifting, and when it’s time to eat, load up your plate and maybe sneak an extra slice (because you will want more).

More Irish Recipes You’ll Love

  • Guinness Brown Bread
  • Oven Baked Corned Beef
  • Irish Coffee
  • Reuben Sliders
  • Soda Bread
  • Lucky Charms Bars

Popular Recipes on The Fresh Cooky

  • London Broil Slow Cooker
  • How to Cook a Spiral Ham
  • Key Lime Pie
  • Scottish Shortbread
  • Shish Kebab
  • Olive Garden Chicken

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Share This!

137 shares
  • Share
  • Flipboard
  • Email
  • SMS

Hello, Sunshine!

My 2025 Summer Recipe Round-up

FREE EMAIL BONUS: 5 days of summerโ€™s greatest hits

Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter / X
  • Mastadon

Reader Interactions

Comments

    Rate & Comment Cancel reply

    Have a question, comment, or suggestions about this recipe? If you had any trouble, I would love a chance to help you troubleshoot before you rate. Constructive criticism is welcome, but please be respectful. Rude or inappropriate comments will not be approved. Your email address will not be published.

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Patty

    Wed, Mar 19, 2025 at 7:06 am

    5 stars
    Iโ€™ve never made corned beef before, but with this recipe you can bet I will be making it again! It was so easy, and so delicious! I thought for sure Iโ€™d have leftovers, but my kids kept going back for more. Thank you for the fantastic recipe Kathleen!

    Reply
    • KathleenKathleen Pope

      Wed, Mar 19, 2025 at 12:54 pm

      Whoop!!! Love reading this Patty! Thank you!

      Reply
  2. Cathy

    Mon, Mar 17, 2025 at 6:06 pm

    5 stars
    I made this for dinner tonight, and we loved it! It was wonderful to come home part way through the day to the smell of a hot meal already prepared!

    Reply
    • KathleenKathleen Pope

      Mon, Mar 17, 2025 at 7:01 pm

      I live hearing that, Cathy!!! Makes me happy!!

      Reply

Primary Sidebar

Kathleen Pope

Meet Kathleen

Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter / X
  • Mastadon

Hello, Sunshine!

My 2025 Summer Recipe Round-up

FREE EMAIL BONUS: 5 days of summerโ€™s greatest hits

Trending Now

The Fresh Cooky
  • Facebook
  • Instagram
  • Pinterest
  • Twitter / X
  • Mastadon

Subscribe Now

by Course

  • Appetizers & Snacks
  • Breads
  • Drinks
  • Main Dishes
  • Salads & Dressings
  • Sauces & Condiments
  • Side Dishes
  • Sweets

Holidays

  • Thanksgiving
  • Holiday Appetizers
  • Holiday Breakfast
  • Holiday Drinks
  • Holiday Main Dish
  • Holiday Side Dish
  • Holiday Sweets
  • Game Day Recipes

By Cuisine

  • Asian
  • German
  • Italian
  • Mexican

By Diet

  • Gluten-Free
  • Low Carb
  • Vegetarian

By Meal Type

  • 30 Minute Meals
  • Breakfast
  • Lunch
  • Dinner
  • Easy Weeknight Meals
  • Freezer Meals
  • Kid-Friendly
  • Make Ahead

By Method

  • Air Fryer
  • Crockpot
  • Grilled
  • Instant Pot
  • One Pot
  • Sheet Pan
  • Stovetop
  • About
  • Contact
  • Shop
  • Subscribe

Copyright © 2025 ยท The Fresh Cooky ยท Privacy & Disclosure Policy

137 shares
  • Pinterest
  • Facebook
  • Flipboard
  • Email

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe.

Or write in your own words:

A rating is required
A name is required
An email is required