Slow Cooker Corned Beef
This Slow Cooker Corned Beef is the ultimate set-it-and-forget-it comfort meal. Tender, juicy brisket slow-cooked with hearty vegetables and savory broth—perfect for cozy dinners, leftovers, or turning into the best homemade Reuben sandwiches.
Ingredients
- 3-4 lb corned beef brisket flat cut, with spice packet
- 4 carrots cut into pieces
- 8 small red potatoes halved or quartered
- 1 onion peeled and cut into chunks
- 4 cups beef broth
- 1/2 head cabbage coarsely chopped
- 1 packet spice packet included with corned beef
Instructions
- Quickly rinse the corned beef under cold water to remove excess brine, then place it into the slow cooker.
- Pour in the beef broth and sprinkle the spice packet evenly over the top of the meat.
- Cover and cook on LOW for 8–9 hours until the brisket becomes tender and easy to slice.
- About halfway through cooking, add the carrots, potatoes, and onion to the slow cooker around the meat.
- Add the chopped cabbage during the final hour of cooking so it softens without becoming mushy.
- Once the beef is fork-tender, remove it from the slow cooker and let it rest for a few minutes before slicing against the grain.
- Serve with the vegetables and spoon some of the flavorful broth over the top.
Notes
Leftovers are perfect for Reuben sandwiches or chopped into a hearty breakfast hash with eggs. You can also cook this in an Instant Pot for a faster version.
Nutrition
Calories: 480kcal
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