Description
This Slow Cooker Corned Beef is fall-apart tender, flavorful, and infused with spices, garlic, and hearty vegetables. Let your slow cooker do the work while you enjoy this classic one-pot comfort meal—perfect for holidays or any weeknight dinner.
Ingredients
1 (3–4 pound) corned beef brisket, with spice packet
4 cups beef broth
1 tablespoon whole grain mustard
4 cloves garlic, peeled and lightly crushed
1 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1 bay leaf
6 medium carrots, peeled and cut into chunks
6 small Yukon gold potatoes, halved or quartered
1 small head green cabbage, cut into wedges
Fresh parsley, chopped (optional)
Instructions
1. Peel and chop carrots and potatoes. Place them at the bottom of a 6–8 qt slow cooker.
2. Rinse the corned beef brisket under cold water and pat dry. Place on top of the vegetables, fat side up.
3. Sprinkle spice packet over the beef. Add garlic, peppercorns, mustard seeds, bay leaf, and whole grain mustard. Pour in beef broth to mostly cover the brisket.
4. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until meat is tender.
5. Add cabbage wedges around the meat during the last 1.5–2 hours of cooking.
6. Remove the brisket and let it rest for 10–15 minutes before slicing against the grain.
7. Serve with vegetables and ladle some broth over the top. Garnish with parsley if desired.
Notes
Brisket shrinks during cooking—this is normal.
Strain and reserve broth for reuse in soups or leftovers.
Let meat rest before slicing to keep it juicy.
Slice against the grain for optimal tenderness.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 1320mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg
Keywords: corned beef, slow cooker, one-pot meal, cabbage, brisket