Slow Cooker Corned Beef

6 servings
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Slow Cooker Corned Beef Dinner made in one pot with cabbage, potatoes, and carrots for the perfect easy St. Patrick’s Day dinner!

One-Pot Meals are perfect for busy weeknights or when you’re looking for a comforting, hearty dish. Try these delicious recipes from Dinner Then Dessert: Slow Cooker Chicken Pot Pie, Slow Cooker Beef Stroganoff, and Slow Cooker Chicken and Rice.

Slow Cooker Corned Beef Dinner all made in one pot with cabbage, potatoes and carrots for the perfect easy St. Patrick's Day dinner you can just set and forget.

Slow Cooker Corned Beef is a mouthwatering dish that brings together tender, flavorful meat and hearty vegetables, creating a satisfying and wholesome meal. The slow cooking process not only makes the dish incredibly easy to prepare but also allows the flavors to meld together, enhancing the overall taste. This dish has a rich history, being particularly popular on St. Patrick’s Day in Irish-American households, but it’s perfect for any time you want to enjoy a comforting, delicious meal.

The ease of making Slow Cooker Corned Beef is one of its most appealing aspects. Simply layer the ingredients in the slow cooker, set the cooking time, and let the appliance work its magic. There’s no need for constant monitoring or stirring, making it an ideal meal for busy days when you don’t have the time or energy to devote to an elaborate recipe.

Unique ingredients such as apple cider vinegar and the accompanying spice packet (or a blend of spices from your own extensive Spice Rack) add depth and complexity to the dish, resulting in a tangy and savory flavor profile. The slow cooking process allows the corned beef to become incredibly tender and infused with the flavors of the vegetables and spices, making it a true crowd-pleaser.

Slow Cooker Corned Beef is not only delicious on its own, but it can also be enjoyed as part of a larger meal. For example, you could serve the tender corned beef alongside Irish Soda Bread for a truly authentic experience, or pair it with a side of Colcannon Irish Potatoes for added Irish flair. No matter how you choose to enjoy Slow Cooker Corned Beef, it’s sure to become a cherished addition to your recipe collection.

How to Make Slow Cooker Corned Beef

Whip up a delicious Slow Cooker Corned Beef recipe is a complete meal with minimal effort, perfect for busy days or when you want a comforting meal without the fuss. Check it out!

  • Step One: Place the potatoes cut side down in the crock pot, add the carrots and layer the cabbage wedges in an even layer on top.
  • Step Two: Add the water, minced garlic, bay leaf, sugar, apple cider vinegar, and black pepper to the top of the vegetables.
  • Step Three: Add the corned beef to the top of the cabbage steaks and rub the seasoning packet on top of the corned beef.
  • Step Four: Cook on low for 8-9 hours. Remove bay leaf before serving.

More Delicious Corned Beef Recipes

Frequently Asked Questions

How long should I cook corned beef in the slow cooker?

Technically, you could cook on high for 4-5 hours. But for best results, cook corned beef in the slow cooker on low for 8-9 hours. This ensures that the meat is tender and the flavors have melded together.

What cut of corned beef should I use?

A flat-cut corned beef brisket is recommended for this recipe. It is a leaner cut that cooks more evenly in the slow cooker and yields tender, flavorful meat.

Can I add more vegetables to the slow cooker?

Yes, feel free to add additional vegetables, such as parsnips or turnips, to the slow cooker. Just be mindful of the space in your slow cooker and adjust cooking times accordingly.

Should I rinse the corned beef before cooking?

Rinsing the corned beef is optional. Some prefer to rinse the meat to remove excess salt, while others choose not to rinse for a saltier, more flavorful dish.

What’s the purpose of the apple cider vinegar in this recipe?

Apple cider vinegar adds a tangy flavor that balances out the richness of the corned beef and complements the vegetables.

Slow Cooker Corned Beef Dinner all made in one pot with cabbage, potatoes and carrots for the perfect easy St. Patrick's Day dinner you can just set and forget.

Key Ingredients in Slow Cooker Corned Beef and Cabbage

The beauty of Slow Cooker Corned Beef and Cabbage lies in its simplicity and the way the flavors meld together over the slow cooking process. The ingredients are easily found at your local grocery store and combine to create a comforting, hearty dish. Check it out!

  • Corned Beef Brisket: A flat-cut corned beef brisket is ideal for this recipe. It cooks evenly and results in tender, flavorful meat. Flat cuts also have less fat, making them a healthier choice.
  • Cabbage: Green cabbage is a staple in this traditional Irish-American dish, adding a satisfying crunch and absorbing the flavors from the corned beef and seasonings. We’re using a full-head cabbage.
  • Red Potatoes: Red baby potatoes have a waxy texture that holds up well during slow cooking, maintaining their shape and not turning mushy.
  • Carrots: Carrots add a natural sweetness and color to the dish, complementing the savory corned beef and other vegetables. You can also use two cups of baby carrots too. 

Alternative Cooking Methods for Slow Cooker Corned Beef

If you don’t have a slow cooker, you can still enjoy this delicious dish by using an oven or a pressure cooker.

Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Layer the vegetables in a large Dutch oven or oven-safe pot, following the same order as in the slow cooker method.
  3. Add the corned beef on top and rub with the spice packet.
  4. Cover the pot with a tight-fitting lid and cook in the oven for about 3-4 hours, or until the meat is tender.
  5. Remove the bay leaf before serving.

Pressure Cooker Method:

  1. Layer the vegetables in the pressure cooker, following the same order as in the slow cooker method.
  2. Add the corned beef on top and rub with the spice packet.
  3. Lock the lid and set the pressure cooker to high pressure for 40 minutes.
  4. Allow the pressure to release naturally for 10-15 minutes, then carefully release any remaining pressure.
  5. Remove the bay leaf before serving.

Can Slow Cooker Corned Beef Be Made Ahead of Time?

Yes, this dish can be prepared ahead of time to make serving even easier. Cook the dish according to the recipe instructions, then allow it to cool before storing it in the refrigerator. The flavors will continue to develop as the dish rests, enhancing its taste. To serve, reheat the corned beef and cabbage on low heat in a slow cooker or on the stovetop until warmed through. If desired, add freshly chopped parsley just before serving for a burst of color and freshness.

Slow Cooker Corned Beef Dinner all made in one pot with cabbage, potatoes and carrots for the perfect easy St. Patrick's Day dinner you can just set and forget.

Substitutions in Slow Cooker Corned Beef

  • Apple Cider Vinegar: If you don’t have apple cider vinegar on hand, you can substitute it with white wine vinegar or red wine vinegar for a similar tangy flavor.
  • Sugar: To replace the sugar in this recipe, consider using an equal amount of honey or maple syrup for a natural sweetness that complements the dish.
  • Bay Leaf: If you don’t have a bay leaf available, you can omit it from the recipe. However, the dish may lose some of its depth of flavor. Alternatively, you can use a teaspoon of dried thyme as a substitute.
  • Water: Use equal parts of beef broth for an even yummier version of this recipe! 

Variations on Slow Cooker Corned Beef

Slow Cooker Corned Beef and Cabbage is a versatile dish that can be customized to suit your preferences. For a unique twist on this classic recipe, consider trying these variations:

  • Spicy Corned Beef and Cabbage: Add a kick to your dish by including a chopped yellow onion and a tablespoon of hot sauce or a few teaspoons of red pepper flakes in the slow cooker.
  • Guinness Corned Beef and Cabbage: Substitute 1 cup of the water with Guinness beer for a rich, malty flavor that pairs perfectly with the corned beef.

How to Serve Slow Cooker Corned Beef 

Complement your Slow Cooker Corned Beef and Cabbage with a side of Irish Soda Bread and a side of grainy mustard, like Dijon. You can also serve this dish with a side of Creamy Garlic Mashed Potatoes or a simple Beet Salad for added freshness. If you want to make the Crispy Slow Cooker Corned Beef, you can make Crispy Roasted Cabbage Steaks on the side with Crispy Roasted Potatoes.

More Fantastic Cabbage Recipes

How to Store Slow Cooker Corned Beef 

  • Serve: Slow Cooker Corned Beef and Cabbage can be left out at room temperature for up to 2 hours before refrigerating. Keep the dish covered to maintain its warmth and prevent contamination.
  • Store: Properly store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the slow cooker on low heat until warmed through.
  • Freeze: This dish can be frozen for up to 2-3 months. Allow it to cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. To reheat, defrost the dish in the refrigerator overnight and warm it on the stovetop or in the slow cooker on low heat until heated through.
Slow Cooker Corned Beef Dinner all made in one pot with cabbage, potatoes and carrots for the perfect easy St. Patrick's Day dinner you can just set and forget.

Pin this recipe now to remember it later

Pin Recipe

Slow Cooker Corned Beef Dinner

Slow Cooker Corned Beef Dinner made in one pot with cabbage, potatoes, and carrots for the perfect easy St. Patrick's Day dinner!
Yield 6 servings
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Irish
Author Sabrina Snyder

Ingredients
 

  • 6 red potatoes , washed and cut in half
  • 1 small head of cabbage , cut in half then into ½ inch steaks
  • 1 pound carrots , cut into 2" chunks (5-6 medium carrots)
  • cups water
  • 3 cloves garlic , minced
  • 1 bay leaf
  • 2 tablespoons sugar
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon course ground black pepper
  • 4 pound corned beef brisket , flat cut with spice packet

Instructions

  • Place potatoes cut side down, add the carrots and layer the cabbage in an even layer on top.
  • Add the water, minced garlic, bay leaf, sugar, apple cider vinegar and black pepper to the top of the vegetables.
  • Add the corned beef to the top of the cabbage steaks and rub the spice packet on top of the corned beef
  • Cook on low for 8-9 hours. Remove bay leaf before serving.

Nutrition

Calories: 835kcal | Carbohydrates: 54g | Protein: 51g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 3802mg | Potassium: 2372mg | Fiber: 9g | Sugar: 15g | Vitamin A: 12795IU | Vitamin C: 160.3mg | Calcium: 133mg | Iron: 7.6mg
Keyword: Slow Cooker Corned Beef Dinner
Slow Cooker Corned Beef Pin 1

Photos used in a previous version of this post.

Slow Cooker Corned Beef Dinner all made in one pot with cabbage, potatoes and carrots for the perfect easy St. Patrick's Day dinner you can just set and forget.
Slow Cooker Corned Beef Dinner all made in one pot with cabbage, potatoes and carrots for the perfect easy St. Patrick's Day dinner you can just set and forget.
Slow Cooker Corned Beef Dinner all made in one pot with cabbage, potatoes and carrots for the perfect easy St. Patrick's Day dinner you can just set and forget.
Slow Cooker Corned Beef Dinner all made in one pot with cabbage, potatoes, and carrots for the perfect easy St. Patrick's Day dinner!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating




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

Comments

    1. Loved reading about your kiddos fighting over cabbage! Thanks so much for the 5 star review Jenn 🙂

  1. Have you substituted the ingredients in the Guinness corned beef (beer and brown sugar) with this recipe? Just wondering if it might be good.

  2. I’ve been using this recipe for about four years now and it never disappoints. I had never thought of adding vinegar until I read this recipe – it makes all the difference (at least to my taste buds!)

    1. Yes, no need to cover it all as the corned beef will release liquid as it cooks too. I hope you enjoy it!

  3. This is in the process of being made as I type! 🙂 I’m so excited. Prepped last night, and threw everything in this morning. I’m curious because I track my food. How much is considered a serving in the nutritional information? 6 servings per 4lb of meat seems a bit much, and I was wondering how many Oz. are you considering a serving from the corned beef (since that’s where most of the calories come from).

    Your response would be most helpful 🙂

    1. Each serving would be .67 pounds of meat. My site has a plug in that automatically figures it out for me so it might be an estimate. You can always use an online tracker that’s more specific to help figure it out. Hope this helps.

  4. Hi Sabrina,

    It looks like you put the corned beef in fat side up. I usually place my meat fat side down. Any input if the difference?

  5. Hi Sabrina
    67 year old man here, trying to learn to cook EDIBLE food, so I have a quick question here about the cabbage, I plan on doing this for St. Patrick’s day. Other recipes tell you to add the cabbage the last hour or two, but your recipe puts it in right from the start, and in the pictures, I see very little cabbage on the finished product. Does the cabbage turn mushy, disintegrate, or does it still have some texture to it ???

    Thanks Dave

    1. So sorry I am just now seeing this! If you’re worried about the texture, you can definitely put it in later on in the cooking process. I hope you enjoyed it!

    2. This is a good corned beef and cabbage recipe. I make it every year. When I first followed the direction to put the cabbage in at the beginning, I ended up with white, tasteless cabbage. Put it in for the last hour.

  6. Hi Sabrina, I noticed in this recipe you used a 4 lb corned beef and in the crispy corned beef you used a 3 lb. Do you think it is all right to use a 3 lb roast in this recipe and keep the time the same? Looks delicious! and I can’t wait to try it for company tomorrow.

  7. Hi
    This recipe looks lovely, could you please tell me what spices to rub on the corned beef? I’m in Australia so I don’t know what a spice packet is.
    Thanks

    1. You might be able to find a prepared mixed pickling spice at the grocery store otherwise the packet usually consists of some mustard seed, coriander seed, bay leaf, and maybe some hot pepper. Hope this helps!

  8. I found your recipe on pinterest and made my corned beef dinner yesterday following it and it was perfect. One pot, yeah!!! The veggies were perfectly cooked and the meat was delicious. Thank you for sharing.
    Janet

  9. I’m honestly not a very big fan of cabbage, but this recipe had so much flavor I enioyed every bit of it! Thank you! This will be my traditional St Paddy’s Day dinner!

  10. Plan to make this dinner tomorrow but I was thinking of adding the carrots and potatoes about 4 hours into the process for fear they would get overdone. From the comments, it sounds like that isn’t necessary. Your thoughts?

    1. Yep, not necessary. This is truly a one pot dish which makes it easy to set it and let the slow cooker work it’s magic 🙂 Make sure to layer as recommended.

  11. Hey Sabrina, can’t wait to try this recipe! Can I substitute the water for Guinness beer? If I do should I adjust the other seasonings?

    1. Hey Renee! That sounds like an awesome swap, I haven’t tried it so I can’t be 100% sure but it is a swap I’d totally do too. I wouldnt alter anything else either.

  12. I made this tonight – it was good. The veggies were great and the meat was phenomenal. However, it looks nothing like the pictures. There is not nice dark roasted top. It is congealed fat just like how it is when you boil it.

    So the flavor was great and I was overall but the photos are super misleading.

    1. I’m so sorry. Did you change any of the layering in the slow cooker? When the corned beef sits on top of the veggies and liquid, it allows it to get the crisp. I’m glad you still enjoyed the flavor!

  13. We went hiking in the mountains and I snuck this in the crockpot before we left. Came home to a warm and wonderful meal! SO tender! I only cooked it for 7 hours, as we like our veggies a bit firmer. Will make again!

  14. ooo I know what we’ll be making this weekend! Also, such a perfect one for St. patricks day!

  15. So excited to make this AND I am also so excited that the Catholic church has given a one day of deviation since St. Patrick’s Day falls on Friday 🙂 will come back and let you know it turned out. Thank you!

  16. YUM! What a comforting dish for dinner! Our slow cooker has been getting a workout these days, and I cannot wait to give this corned beef a try.