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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.

Slow Cooker Corned Beef Brisket

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Slow cooker corned beef brisket is the easiest way to make this classic meal. The brisket cooks low and slow with potatoes, carrots, and cabbage until perfectly tender and full of flavor. A simple crock pot dinner that is perfect for St. Patrick’s Day or a cozy family meal.
Course Dinner, Lunch
Keyword crock pot, saint patrick's day, tender
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 601
Author Gina Dickson

Equipment

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
    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.
  • Lay the corned beef brisket on top of the vegetables.
    A raw beef roast sits in a white slow cooker surrounded by halved onions and whole carrots, ready for cooking.

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
    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.
  • Pour the mixture over the corned beef in the crockpot.
    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.

Cook

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

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. 

Nutrition

Serving: 1serving | Calories: 601kcal | Carbohydrates: 50g | Protein: 35g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 102mg | Sodium: 2731mg | Potassium: 2038mg | Fiber: 9g | Sugar: 11g | Vitamin A: 7295IU | Vitamin C: 130mg | Calcium: 127mg | Iron: 6mg
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