As the Crockpot Corned Beef slow cooks for 8-10 hours, the brisket becomes melt-in-your-mouth tender, soaking up all the flavors while it simmers on a bed of potatoes, carrots, and onions, then topped with soft cabbage for a hearty, satisfying meal with barely any effort!

Sliced corned beef brisket on a white plate with seasoned mustard seeds on top, surrounded by cooked potatoes, carrots, and cabbage. The plate rests on a green checkered cloth.
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Gina’s Recipe Highlights For Slow Cooker Corned Beef

This slow cooker corned beef is big on flavor and low on effort, giving you perfectly cooked corned beef every single time. It’s always a crowd-pleaser, even for picky eaters, and is great for everything from St. Patrick’s Day to family dinners.

Typically, you’ll see corned beef at the grocery store when St. Patrick’s Day rolls around, and it’s generally more affordable than regular brisket.

Tips Before You Get Started

Slow cooker: Since brisket is a pretty large cut of beef, you’ll need at least a 6 qt. crockpot to accommodate it. 

Mix the broth and seasonings: Whisk together the beef broth, Worcestershire sauce, garlic, and spices in a jar and keep it in the fridge for an easy pour-and-go start.

Trim the brisket beforehand: If your corned beef brisket has a thick layer of fat, trim off any excess so it cooks evenly and isn’t too greasy.

Ingredient Tips For Crockpot Corned Beef Brisket

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

A flat lay image of corned beef in packaging, with a nutrition label visible, surrounded by vegetables: a cabbage, several carrots, a yellow onion, and red potatoes. All items are on a green checkered cloth against a white background.
Ingredients for a dish displayed on a white surface: A spice packet, a can of beef broth, Worcestershire sauce in a small dish, caraway seeds, dry mustard, and garlic cloves. Each is labeled accordingly.
  • Corned beef brisket: Go for a cut with good marbling and try to get one with the spice packet included, as this adds great flavor. Point cut or flat cut brisket works perfectly fine for this recipe!
  • Onion and garlic: Yellow or white onions work best. You can use pre-minced or fresh garlic for this recipe!
  • Red potatoes: Small red potatoes hold their shape well. You can peel them for a smoother texture or leave the skin on for extra flavor.
  • Carrots: Grab large carrots and cut them into big chunks so they don’t turn to mush while cooking.
  • Worcestershire sauce: This adds a rich, savory kick to the broth. Don’t skip it!
  • Dry mustard: It adds a little tang that balances out the richness of the beef. If you don’t have it, Dijon mustard works too.
  • Seasoning packet (optional): If your corned beef comes with one, use it! It’s a great blend of spices that gives the dish its classic flavor.
  • Cabbage: A small head of cabbage is perfect. Cut it into wedges and add it toward the end so it stays tender but not mushy.
  • Caraway seeds: These add a slightly nutty, earthy flavor that pairs well with cabbage. If you’re not a fan, you can leave them out.
  • Beef broth: Use low sodium if you want to control the salt level.

Ingredient Variations and Substitutions

  • Mustard glaze: You can mix 2-3 tablespoons of mustard with 1 cup of brown sugar to make a sweet glaze to drizzle on top of the beef! This is optional, but it adds such a delicious flavor. 
  • Cabbage: If you’re not a fan of cabbage, you can leave it out of this recipe. 
  • Potatoes: This recipe uses red potatoes, but you could use russet or baby potatoes if you like. 
  • Carrots: Baby carrots can be substituted for the regular carrots in this recipe. 
What is the difference between a beef brisket and a corned beef brisket?

Both come from the same cut of beef, but the big difference is in the preparation. A beef brisket is raw and unseasoned, often slow-cooked or smoked for BBQ. Corned beef brisket is cured in a brine with salt and spices, giving it that signature pink color and tangy, salty flavor. Because it’s already brined, corned beef doesn’t need extra seasoning unless you want to add more!

Does corned beef have to be covered in liquid in the slow cooker?

It doesn’t have to be completely covered. The liquid is poured over top and sits in the bottom of the slow cooker to help everything cook evenly, but everything doesn’t need to be submerged.

How To Make This Crock Pot Corned Beef Recipe

Cooking corned beef brisket in the crockpot makes things easy!

Add Veggies and Meat to the Slow Cooker

Toss the onions, potatoes, and carrots at the bottom of the slow cooker so they can create a bed for the meat.

Then, lay the corned beef on top of the veggies so it cooks evenly and soaks up all the flavors.

Top view of a slow cooker containing red potatoes, carrots, and onion chunks. The vegetables are uncooked and arranged casually, ready for cooking. The slow cooker is white with green handles.
A raw beef roast sits in a white slow cooker surrounded by halved onions and whole carrots, ready for cooking.

Mix and Pour

Mix the broth with garlic, Worcestershire sauce, dry mustard, and the spice packet (if using). Pour it over everything, making sure the beef and veggies are coated!

A white bowl filled with a dark liquid marinade, containing herbs, spices, and peppercorns. A small metal whisk with a loop handle rests inside the bowl. The background is a plain white surface.
A slab of raw corned beef covered with mustard seeds is placed in a white slow cooker. Carrots and onions are partially visible beneath the beef, ready for slow cooking.

Cover and Cook

Cover and let the slow cooker do its job. The meat should be tender and easy to slice against the grain when it’s ready!

A slow cooker with corned beef, halved cabbage, whole red potatoes, and carrot pieces. The ingredients are seasoned with mustard seeds and spices. The cooker sits on a green and white checkered cloth.

Hospitality Tips

Make It A Meal: Before serving this dish, guests can snack on some mustard pretzels or dunk some veggies or crackers into this pretzel cheese dip. Once you’re ready to serve, pile the beef and veggies on a plate with a side of beer bread to soak up the savory broth! Since you kept dinner easy by making it in the crockpot, you might have extra time to whip up an impressive dessert like lemon squares or peach cobbler!

Make-Ahead Tips: You can chop up the carrots, onions, and cabbage the night before and store them in the fridge (don’t cut the potatoes until right before to prevent browning). You can also mix up the broth and seasonings in a jar, so when it’s time to cook, all you have to do is dump everything in the slow cooker. If you’re making it a day in advance, cook it as usual, then store the beef and veggies in an airtight container with some of the broth to keep them from drying out. When you’re ready to serve, just reheat everything gently on the stove or in the slow cooker on low. 

Storage and Reheating Instructions: Store leftover corned beef and veggies in an airtight container in the fridge for 3-4 days. When you’re ready to eat, reheat it in a pot on the stove over low heat or pop it in the microwave with a splash of broth to keep it from drying out. 

A fun way to reinvent leftovers is to pile the leftover beef onto crusty bread and make corned beef sandwiches! You can also repurpose leftovers into a breakfast beef hash by heating up the beef and veggies with some eggs. 

Sliced corned beef with seasonings is served on a white plate, accompanied by whole red potatoes, cabbage wedges, and carrots. The plate rests on a green checkered cloth.

Biblical Hospitality Reflection

Biblical hospitality isn’t about entertaining—it’s about serving.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

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A plate of sliced corned beef surrounded by boiled red potatoes, carrots, and wedges of cabbage, all arranged on a white plate. The meal is set on a green checkered cloth.
by Gina Dickson

Corned Beef Crock Pot Recipe

Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours 15 minutes
This easy Corned Beef Crockpot recipe is the low-fuss version of the traditional Irish meal! Toss corned beef and veggies into a slow cooker with some broth and spices, and you've got an effortless meal perfect for St. Patrick's Day or any time you want a corned beef dinner.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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Ingredients
 

  • 2 1/2 pounds corned beef brisket
  • 1 cup onion, quartered
  • 6 red potatoes, peeled and halved
  • 2 cups carrots, sliced in 2 inch long pieces
  • 1 clove garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 spice packet, included with corned beef, optional
  • 1 cabbage, cut into wedges (small sized head)
  • 1 teaspoon caraway seeds
  • 2 cups beef broth

Instructions
 

Prepare the Brisket

  • Trim all visible fat from the corned beef brisket.
    2 1/2 pounds corned beef brisket

Prepare the Slow Cooker

  • Spray a large crockpot with nonstick cooking spray.
  • Place the onion, potatoes, and carrots in the bottom of the crockpot.
    1 cup onion, 6 red potatoes, 2 cups carrots
  • Lay the corned beef brisket on top of the vegetables.

Make the Cooking Liquid

  • In a small bowl, whisk together the spice packet , minced garlic, Worcestershire sauce, dry mustard, caraway seeds, and beef broth.
    1 clove garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon dry mustard, 1 spice packet, 1 teaspoon caraway seeds, 2 cups beef broth
  • Pour the mixture over the corned beef in the crockpot.

Cook

  • Cover and cook on low for 8-10 hours or on high for 5-6 hours.
  • In the last hour of cooking, add the cabbage wedges to the crock pot.
    1 cabbage

Serve

  • Discard the cooking liquid.
  • Slice the corned beef against the grain for tenderness.
  • Serve with the cooked vegetables.

Notes

Make-Ahead Tips: 
You can chop up the carrots, onions, and cabbage the night before and store them in the fridge (don’t cut the potatoes until right before to prevent browning). You can also mix up the broth and seasonings in a jar, so when it’s time to cook, all you have to do is dump everything in the slow cooker. If you’re making it a day in advance, cook it as usual, then store the beef and veggies in an airtight container with some of the broth to keep them from drying out. When you’re ready to serve, just reheat everything gently on the stove or in the slow cooker on low. 
Storage and Reheating Instructions:
Store leftover corned beef and veggies in an airtight container in the fridge for 3-4 days. When you’re ready to eat, reheat it in a pot on the stove over low heat or pop it in the microwave with a splash of broth to keep it from drying out. 
Course: Main Dish
Author: Gina Dickson
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A plate of sliced corned beef surrounded by potatoes, carrots, and cabbage wedges. The dish is on a wooden board with a green checkered cloth partially visible underneath.