Name: Slow Cooker Corned Beef and Potatoes
Prep time: 10 min
Cook time: PT-484907H20M28S
Total time: 8 h 10 min
Cuisine: Irish
Ingredients: 3-4 lb corned beef brisket with seasoning packet; 1 lb baby carrots; 1 large onion, quartered; 2 lbs baby potatoes, halved; 4 cups beef broth; 1/4 cup apple cider vinegar; 2 tablespoons butter; Salt and pepper, to taste; Fresh parsley for garnish (optional)

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A simple and hearty meal that's perfect for St. Patrick's Day or any cozy dinner. Tender corned beef cooked with potatoes, carrots, and onions in a slow cooker for a flavorful and satisfying dish that requires minimal effort but delivers maximum flavor.

Why You'll Love This Recipe

This slow cooker corned beef and potatoes recipe is the epitome of comfort food made easy. The long, slow cooking process transforms a tough cut of meat into something remarkably tender while infusing the vegetables with rich, savory flavor. The hands-off preparation means you can set it up in the morning and return to a complete meal that tastes like you've been tending to it all day. It's perfect for busy weeknights, weekend family gatherings, or traditional St. Patrick's Day celebrations without the fuss.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Corned beef brisket is the star of this dish, a salt-cured cut of beef that gets its name from the large "corn" or grains of salt used in the curing process. The included seasoning packet typically contains a blend of pickling spices that enhance the beef's unique flavor.

Baby carrots add natural sweetness to balance the savory elements and contribute essential nutrients. Their small size means they cook perfectly alongside the meat without requiring any chopping.

Onion provides aromatic depth to the cooking liquid and breaks down slightly during cooking to enhance the overall flavor profile of the dish.

Baby potatoes hold their shape well during the long cooking time while absorbing the savory broth. Their creamy texture makes them the perfect accompaniment to the flavorful corned beef.

Beef broth creates the cooking liquid that keeps everything moist and transfers flavor throughout the dish. It also forms the base for the delicious sauce that dresses the finished meal.

Apple cider vinegar adds a subtle tanginess that helps cut through the richness of the beef and also works to tenderize the meat during cooking.

Butter stirred in at the end creates a silky richness in the cooking liquid, elevating it from simple broth to a luxurious sauce.

Salt and pepper allow you to adjust the seasoning to your preference, though you may find you need less salt than expected due to the naturally salty nature of corned beef.

Fresh parsley brings a pop of color and fresh flavor that brightens up the finished dish.

Directions

Place the corned beef brisket in the bottom of the slow cooker, fat side up.
Add the seasoning packet that came with the corned beef, followed by the carrots, onion, and baby potatoes.
Pour the beef broth and apple cider vinegar over the top.
Cover and cook on low for 8-10 hours, or until the corned beef is tender and easily shredded with a fork.
Once the corned beef is done, remove it from the slow cooker and let it rest for a few minutes before slicing against the grain.
Serve the corned beef with the potatoes, carrots, and onions from the slow cooker, and drizzle with some of the cooking liquid. Garnish with fresh parsley, if desired.

Servings and Timing

This recipe yields approximately 6 servings, making it perfect for family dinners with potential leftovers. Preparation takes just 10 minutes of hands-on time, followed by 8-10 hours of cooking in the slow cooker. The total time from start to finish is about 8 hours and 10 minutes, with each serving containing approximately 450 calories.

Variations

Cabbage Addition: Add a head of cabbage, cut into wedges, during the last hour of cooking for a traditional corned beef and cabbage meal.

Mustard Glaze: Mix 2 tablespoons of Dijon mustard with 2 tablespoons of brown sugar and spread over the corned beef during the last 30 minutes of cooking for a sweet and tangy glaze.

Horseradish Cream: Serve with a side of horseradish cream made by mixing ½ cup sour cream with 2 tablespoons prepared horseradish and a squeeze of lemon juice.

Spicy Kick: Add 1 teaspoon of red pepper flakes or a diced jalapeño to the slow cooker for those who enjoy a bit of heat.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the meat and vegetables together with some of the cooking liquid to prevent them from drying out.

Freezing: Corned beef freezes well for up to 3 months. Freeze the sliced meat with some of the cooking liquid in freezer-safe containers or bags. The vegetables can be frozen separately but may change in texture slightly when thawed.

Reheating: For best results, reheat the corned beef and vegetables gently in a covered skillet with a splash of water or beef broth over medium-low heat until warmed through. Alternatively, microwave in a covered container with a splash of liquid, stopping to stir occasionally.

Repurposing Leftovers: Leftover corned beef makes excellent hash when diced and fried with potatoes and onions. It's also perfect for Reuben sandwiches or added to a hearty breakfast scramble.

FAQs

Why is my corned beef tough?

Corned beef needs to be cooked low and slow to become tender. If it's tough, it likely needs more time in the slow cooker. Continue cooking until it easily shreds with a fork. Also, make sure you're slicing against the grain when serving, which helps make each bite more tender.

Do I need to rinse the corned beef before cooking?

Some recipes recommend rinsing the corned beef before cooking to remove excess salt from the curing process. This is optional and depends on your salt preference. If you're concerned about sodium, a quick rinse under cold water won't hurt, but many find it unnecessary with this slow cooker method.

Can I cook this on high instead of low?

Yes, you can cook this recipe on high for 4-5 hours instead of low for 8-10 hours. However, cooking on low is preferred as it allows the meat to become more tender and the flavors to develop more fully.

What's the difference between corned beef brisket and regular brisket?

Corned beef brisket has been cured in a salt solution with spices, giving it its distinctive pink color and flavor. Regular brisket is the same cut of meat but uncured. They're not interchangeable in this recipe since the curing process fundamentally changes the meat.

What can I do if I don't have the seasoning packet?

If your corned beef didn't come with a seasoning packet or you lost it, you can make your own with 1 tablespoon of pickling spice or a mixture of 1 teaspoon mustard seeds, 1 teaspoon coriander seeds, 5 allspice berries, 5 whole black peppercorns, 2 bay leaves, and a pinch of ground cloves.

Can I add cabbage to this recipe?

Absolutely! Cabbage is a traditional addition to corned beef. Add a head of cabbage cut into wedges during the last 1-2 hours of cooking to prevent it from becoming too soft.

Is corned beef and potatoes only for St. Patrick's Day?

While this dish is traditionally associated with St. Patrick's Day in America, it's delicious year-round. It's especially comforting during colder months and makes for an easy weekend meal any time of the year.

How do I know when the corned beef is done?

Corned beef is done when it's fork-tender, meaning a fork can easily pierce the meat and twist with little resistance. The internal temperature should reach at least 145°F (63°C), but for the melt-in-your-mouth texture, you'll want to cook it until it reaches around 190°F (88°C).

What cut of corned beef is best?

There are typically two cuts of corned beef available: the flat cut and the point cut. The flat cut is leaner and slices neatly, making it preferable for serving. The point cut has more marbling and can be more flavorful but doesn't slice as cleanly. Both work well in the slow cooker.

Can I make this in an Instant Pot or pressure cooker instead?

Yes, this recipe can be adapted for a pressure cooker. Cook on high pressure for about 90 minutes for a 3-4 pound brisket, followed by a natural pressure release. Add the vegetables and cook on high pressure for an additional 3-5 minutes for a complete one-pot meal.

Conclusion

Slow Cooker Corned Beef and Potatoes delivers the comforting flavors of a traditional Irish-American meal with the convenience of modern cooking methods. The long, gentle cooking process transforms a humble cut of beef into a tender, flavorful centerpiece surrounded by perfectly cooked vegetables that have absorbed all the savory goodness from the cooking liquid. Whether you're celebrating St. Patrick's Day or simply craving a hearty, hands-off dinner, this recipe offers the perfect combination of simplicity and satisfaction. The leftovers are just as delicious, perhaps even more so, making this a practical choice for meal prep or feeding a family throughout the week. Master this classic slow cooker recipe, and you'll have a reliable go-to dish that promises to please time and time again.