Crockpot Corned Beef Recipe – Simple, Tender, and Comforting

If you want a set-it-and-forget-it dinner that tastes like you fussed over it all day, this crockpot corned beef is the answer. It’s cozy, deeply flavorful, and incredibly simple to pull together. The slow cooker does all the heavy lifting, turning a tough cut into something fork-tender and juicy.

Add carrots, potatoes, and cabbage, and you’ve got a full meal with minimal effort. Whether it’s St. Patrick’s Day or just a chilly weeknight, this recipe hits the spot.

Jump to Recipe Card

Crockpot Corned Beef Recipe – Simple, Tender, and Comforting

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 3–4 pounds corned beef brisket (flat cut preferred, with spice packet)
• 1 pound baby potatoes (Yukon gold or red, halved if large)
• 4 large carrots, peeled and cut into 2-inch chunks
• 1 medium yellow onion, quartered
• 1/2 head green cabbage, cut into wedges
• 4–5 garlic cloves, smashed
• 1 1/2 cups beef broth (or low-sodium chicken broth)
• 1 cup lager beer (optional; replace with more broth if preferred)
• 2 tablespoons brown sugar (balances the brine)
• 2 bay leaves
• 1 teaspoon whole black peppercorns (if your brisket doesn’t include a spice packet)
• 2 tablespoons Dijon or whole-grain mustard (for serving)
• Fresh parsley, chopped, for garnish (optional)

Method

 

1. Layer the base: Place the onions, potatoes, and carrots in the bottom of the slow cooker. These form a bed and keep the meat elevated so it cooks evenly.
2. Add the brisket: Set the corned beef on top, fat side up. Sprinkle the included spice packet over the meat. If you don’t have one, use peppercorns plus a pinch of mustard seeds and coriander if you like.
3. Pour in liquid: Add the broth and beer (or all broth). Stir in the brown sugar and tuck in the bay leaves and garlic. The liquid should come about halfway up the meat.
4. Set and cook: Cover and cook on Low for 8–10 hours (best for tenderness) or High for 5–6 hours. Don’t lift the lid unless you need to.
5. Add cabbage at the end: In the last 60–90 minutes, wedge the cabbage around the brisket. This timing keeps it tender but not mushy.
6. Rest the meat: Transfer the brisket to a cutting board and let it rest for 10–15 minutes. Skim excess fat from the cooking liquid.
7. Slice against the grain: Cut the brisket into 1/4-inch slices across the grain for the best texture.
8. Serve: Plate the meat with vegetables. Spoon a bit of the cooking liquid over the top. Serve with mustard and a sprinkle of parsley.

What Makes This Recipe So Good

• Effortless cooking: Everything goes into the crockpot, and you walk away.
  

  No browning, no babysitting.

  
  
• Ultra tender: Low and slow cooking breaks down the meat for a fall-apart texture and rich flavor.
• Balanced flavors: The spice packet, aromatics, and a splash of beer or broth keep the meat savory without being salty.
• One-pot meal: Potatoes, carrots, and cabbage cook in the same pot, soaking up all that briny goodness.
• Great leftovers: Leftover corned beef is perfect for sandwiches, hash, or quesadillas.

Ingredients

• 3–4 pounds corned beef brisket (flat cut preferred, with spice packet)
• 1 pound baby potatoes (Yukon gold or red, halved if large)
• 4 large carrots, peeled and cut into 2-inch chunks
• 1 medium yellow onion, quartered
• 1/2 head green cabbage, cut into wedges
• 4–5 garlic cloves, smashed
• 1 1/2 cups beef broth (or low-sodium chicken broth)
• 1 cup lager beer (optional; replace with more broth if preferred)
• 2 tablespoons brown sugar (balances the brine)
• 2 bay leaves
• 1 teaspoon whole black peppercorns (if your brisket doesn’t include a spice packet)
• 2 tablespoons Dijon or whole-grain mustard (for serving)
• Fresh parsley, chopped, for garnish (optional)

How to Make It

1. Layer the base: Place the onions, potatoes, and carrots in the bottom of the slow cooker. These form a bed and keep the meat elevated so it cooks evenly.
2. Add the brisket: Set the corned beef on top, fat side up. Sprinkle the included spice packet over the meat.
   

   If you don’t have one, use peppercorns plus a pinch of mustard seeds and coriander if you like.

   
   
3. Pour in liquid: Add the broth and beer (or all broth). Stir in the brown sugar and tuck in the bay leaves and garlic. The liquid should come about halfway up the meat.
4. Set and cook: Cover and cook on Low for 8–10 hours (best for tenderness) or High for 5–6 hours.
   

   Don’t lift the lid unless you need to.

   
   
5. Add cabbage at the end: In the last 60–90 minutes, wedge the cabbage around the brisket. This timing keeps it tender but not mushy.
6. Rest the meat: Transfer the brisket to a cutting board and let it rest for 10–15 minutes. Skim excess fat from the cooking liquid.
7. Slice against the grain: Cut the brisket into 1/4-inch slices across the grain for the best texture.
8. Serve: Plate the meat with vegetables.
   

   Spoon a bit of the cooking liquid over the top. Serve with mustard and a sprinkle of parsley.

   
   

Keeping It Fresh

• Storage: Refrigerate leftovers in an airtight container with some cooking liquid to keep the meat moist. They’ll keep for 3–4 days.
• Freezing: Slice the beef and freeze with a little liquid for up to 2 months.
  

  Thaw overnight in the fridge.

  
  
• Reheating: Warm gently on the stovetop with a splash of broth, or microwave in short bursts, covered, to avoid drying out.
• Leftover ideas: Make corned beef hash with diced potatoes and onions, pile slices on rye with Swiss and sauerkraut for a Reuben-style sandwich, or tuck into breakfast burritos.

Why This is Good for You

• Protein-rich: Corned beef provides a solid protein boost, helping with satiety and muscle repair.
• Veggie-forward sides: Potatoes, carrots, and cabbage add fiber, vitamins, and minerals, helping balance the meal.
• Customizable sodium: Using low-sodium broth and rinsing the brisket helps manage salt levels while keeping flavor intact.
• Steady energy: The mix of protein and complex carbs makes this a satisfying, stick-to-your-ribs kind of dinner.

Pitfalls to Watch Out For

• Over-salting: Corned beef is brined, so it’s naturally salty. Use low-sodium broth, don’t add extra salt, and consider rinsing the brisket before cooking.
• Dry meat:</-strong> Cooking on High for too long can dry it out. Low and slow yields the best texture.
  

  Always slice against the grain.

  
  
• Mushy vegetables: Add the cabbage late and cut potatoes into larger chunks so they hold their shape.
• Too much liquid: You don’t need to cover the meat completely. About halfway up is perfect for braising.
• Skipping the rest: Resting the meat before slicing keeps juices where they belong—in the beef, not the cutting board.

Alternatives

• No alcohol option: Skip the beer and use all beef or chicken broth. Add a splash of apple cider vinegar for brightness if you like.
• Spice twist: Add a few extra whole spices like mustard seed, coriander, and a clove or two for a warmer flavor.
• Veggie swaps: Use parsnips or turnips with the carrots, or add leeks instead of onions for a sweeter flavor.
• Glaze finish: For a subtle sweet crust, brush the sliced brisket with a mix of Dijon and brown sugar, then broil for 2–3 minutes.
• Pressure cooker: If you’re short on time, cook in an Instant Pot on High Pressure for about 85–90 minutes with natural release, adding cabbage for the last few minutes on Sauté.

FAQ

Do I need to rinse the corned beef before cooking?

Rinsing is optional, but it helps reduce surface salt and excess brine.

Give it a quick rinse under cold water and pat dry before adding it to the crockpot.

Should I trim the fat?

Leave a thin cap of fat on during cooking for moisture and flavor, then trim any excess before serving. This keeps the meat juicy but not greasy.

Can I cook it on High the whole time?

Yes, but Low produces a more tender result. If you use High, stick to 5–6 hours and keep the lid closed to retain moisture and heat.

What if my brisket didn’t come with a spice packet?

Use 1 teaspoon peppercorns, 1 teaspoon mustard seeds, 1 teaspoon coriander seeds, a pinch of crushed red pepper, and 1–2 bay leaves.

It’s a solid stand-in.

How do I know it’s done?

It should be fork-tender and slice easily across the grain. Internal temperature will be well above 165°F due to the long cook, but tenderness is the real test.

Can I add the vegetables later?

Yes. If you prefer firmer vegetables, add potatoes and carrots halfway through, and cabbage in the last hour.

Adjust to your texture preference.

What’s the best cut—flat or point?

Flat cut slices neatly and is easier to serve. Point cut is fattier and extra juicy. Both taste great; choose based on how you like to eat it.

In Conclusion

Crockpot corned beef is the kind of meal that rewards patience with big flavor and melt-in-your-mouth texture.

With simple prep and a handful of pantry staples, you’ll get a hearty dinner that feels special without the stress. Keep the veggies simple, the seasoning balanced, and give the meat time to do its thing. Slice against the grain, spoon over some savory cooking juices, and enjoy a classic that never goes out of style.