This slow cooker method gives you tender, juicy corned beef with minimal effort. Just toss everything in, set it, and come back hours later to a warm, comforting meal.
🛒 What You’ll Need
- 3–4 lb corned beef brisket (with spice packet)
- 4 cups beef broth (or water)
- 1 lb baby potatoes (halved)
- 4 carrots (peeled and cut into chunks)
- 1 medium onion (quartered)
- ½ head green cabbage (cut into wedges)
- 4 garlic cloves (smashed)
👩🍳 Pro Tips
🧰 Tools You’ll Need
- 6-quart slow cooker
- Cutting board & knife
- Measuring cups
- Tongs
🔄 Substitutions & Variations
- Swap beef broth for chicken broth if you prefer lighter flavor.
- Add parsnips or turnips for extra root vegetable sweetness.
- Use red cabbage for a colorful twist.
👩🍳 Instructions
Step 1: Layer the Ingredients
Place potatoes, carrots, onion, and garlic in the bottom of the slow cooker. Place corned beef on top, fat side up. Sprinkle with spice packet.
Step 2: Add Liquid & Cook
Pour beef broth around the sides (not directly on top of the beef). Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours.
Step 3: Add Cabbage & Finish Cooking
Two hours before serving, add cabbage wedges on top of the beef. Cover and continue cooking until tender.
Step 4: Serve
Remove beef and slice against the grain. Arrange on a platter with vegetables, ladle some cooking liquid over the top, and serve hot.
🧊 Leftovers & Storage
- Store in an airtight container in fridge for up to 4 days.
- Reheat gently in broth to keep meat moist.
- Leftover corned beef is perfect for sandwiches or hash.
💬 Final Thoughts
Crock Pot Corned Beef is the definition of low-effort comfort food—it simmers all day while filling your kitchen with rich, savory aromas. By dinner, you’ve got fork-tender beef, flavorful veggies, and a meal that tastes like you worked on it for hours (even though your slow cooker did the heavy lifting).
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