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.
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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 corned beef fan – but my hubby loves it, so a few years ago, I ventured into the corned beef world, making this baked Corned Beef, which he loves, and I enjoyed it too (shocking!). Since then, I’ve been dabbling here and there with corned beef and testing a simple crockpot “toss it in and go” recipe.
This crockpot version 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. This is comfort food at its best, with rich, savory flavors and a hearty meal that practically cooks itself. Plus, it’s a foolproof way to feed a crowd—no stress, just delicious results!
Oh, and don’t toss those leftovers! They’re perfect for corned beef hash the next morning or loaded sandwiches the next day. Just sayin’…
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!
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.
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.
Corned Beef and Cabbage Slow Cooker
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Print Pin RateEquipment
- Crockpot I used a 6 quart
Ingredients
- 1 large onion sliced into ¼-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
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
- 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
- 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
- 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
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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
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.
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.
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.
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.
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.
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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.
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.
Frequently Asked Questions
The beef should be mostly submerged in liquid, though it doesn’t need to be covered entirely. The key is ensuring there’s enough liquid to keep the meat moist during the long cooking process and to create a flavorful broth for the vegetables. If your corned beef package is smaller, you may need less liquid. You can start with 2 cups of broth and add water to adjust the level if necessary.
Cook your corned beef with the fat side up for the best results. This allows the fat to render down and baste the meat throughout the cooking process, resulting in a more tender and flavorful final dish. If there’s excessive fat, you can trim some off but leave a reasonable layer for flavor and moisture.
It’s best to cook crock pot corned beef on low heat in the slow cooker for longer. This way, the meat becomes tender and flavorful.
Most likely, it hasn’t cooked long enough. It needs low, slow cooking to break down the connective tissues and become tender. Be patient—it will become fork-tender as it cooks.
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).
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Cathy
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!
I live hearing that, Cathy!!! Makes me happy!!