Name: Slow Cooker Corned Beef and Potatoes Recipe
Prep time: 15 min
Cook time: PT-488229H25M47S
Total time: 8 h 15 min
Cuisine: American
Ingredients: 3–4 lb corned beef brisket with spice packet; 2 lbs baby potatoes, halved; 4 carrots, peeled and cut into chunks; 1 small head of green cabbage, cut into wedges; 1 yellow onion, quartered; 4 cloves garlic, smashed; 4 cups beef broth or water; 2 tablespoons apple cider vinegar; 1 tablespoon whole grain mustard; 1 bay leaf; Salt and pepper to taste

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If you’ve ever longed for a meal that’s equal parts comforting, hearty, and incredibly easy on the cook, Slow Cooker Corned Beef and Potatoes is your answer. Imagine coming home to a bubbling pot filled with tender, perfectly seasoned brisket, buttery potatoes, sweet carrots, and vibrant cabbage — all infused with a savory broth that just begs for a spoon. Whether you’re celebrating St. Patrick’s Day or simply craving an old-fashioned feast, this classic dish shines with weeknight ease and Sunday dinner soul.

Slow Cooker Corned Beef and Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Slow Cooker Corned Beef and Potatoes is how just a handful of humble ingredients come together to create big, satisfying flavors. Every element is carefully chosen to add depth, color, and character to your finished dish.

Corned beef brisket (3–4 lbs, with spice packet): The star of the show! Opt for a brisket with generous marbling for maximum tenderness.
Baby potatoes (2 lbs, halved): Their creamy texture and ability to soak up flavor make them ideal, plus they hold their shape well.
Carrots (4, peeled and cut into chunks): Add natural sweetness and vibrant color to the mix.
Green cabbage (1 small head, cut into wedges): Classic, slightly peppery, and holds up beautifully in the slow cooker.
Yellow onion (1, quartered): For a gentle, aromatic base that melts into the broth.
Garlic (4 cloves, smashed): Delivers robust flavor without overpowering the ensemble.
Beef broth or water (4 cups): Broth adds rich depth, but water works in a pinch if you prefer a lighter result.
Apple cider vinegar (2 tablespoons): Brightens the flavors and helps tenderize the meat.
Whole grain mustard (1 tablespoon): Adds a slight tangy bite, balancing richness from the beef.
Bay leaf (1): An earthy, herbal note that brings it all together.
Salt and pepper to taste: Essential for seasoning — adjust as needed after slow cooking.

How to Make Slow Cooker Corned Beef and Potatoes

Step 1: Layer the Vegetables

Start by creating a flavorful bed for your corned beef. Place the halved potatoes, carrot chunks, cabbage wedges, quartered onion, and smashed garlic cloves in the bottom of your slow cooker. This not only infuses the veggies with all the delicious juices but also prevents the meat from sticking to the crock, ensuring everything cooks evenly.

Step 2: Prepare and Add the Corned Beef

Give your corned beef brisket a quick rinse under cold water to remove excess brine (this keeps the finished dish from being overly salty). Place the brisket fat-side up directly atop the vegetables. Sprinkle on the included spice packet — don’t skip this, it’s packed with aromatics that define that classic corned beef flavor!

Step 3: Mix and Pour the Cooking Liquid

In a small bowl, whisk together the beef broth (or water), apple cider vinegar, and whole grain mustard. Pour this mixture evenly over the brisket and vegetables, ensuring everything gets a touch of that tangy, savory goodness. Nestle a bay leaf into the pot for an herbal boost.

Step 4: Slow Cook to Perfection

Cover your slow cooker and set it on low for 8–10 hours or high for 5–6 hours. This is where the magic happens: the brisket will become meltingly tender, the potatoes and carrots will soak up seasoned juices, and the cabbage will turn perfectly silky. Resist the urge to peek — keeping the lid on ensures perfectly moist results.

Step 5: Rest, Slice, and Serve

Once the Slow Cooker Corned Beef and Potatoes are done, carefully lift the brisket out (it may be so tender that it tries to fall apart!) and let it rest for 10 minutes. This makes for neater slicing and juicier results. Serve thick slices of beef alongside the vegetables, spooning some of the flavorful broth over everything for maximum coziness.

How to Serve Slow Cooker Corned Beef and Potatoes

Garnishes

To really make your Slow Cooker Corned Beef and Potatoes pop, try showering it with freshly chopped parsley, a dusting of cracked black pepper, or a dab of mustard or horseradish sauce on the side. A sprinkle of flaky sea salt just before serving brings out the beef’s flavor even more, and for extra zing, a few pickled onions are always welcome.

Side Dishes

While this recipe is a meal in itself, you can always round things out with some crusty bread to soak up all that savory broth, or a simple green salad for crisp contrast. If you’re feeding a crowd or craving something classic, buttery mashed potatoes or homemade soda bread are the perfect retro pairings.

Creative Ways to Present

Give your Slow Cooker Corned Beef and Potatoes an upgrade by arranging the meat and vegetables artfully on a platter for family-style serving, then drizzle with broth for that irresistible sheen. For a fun twist, try slicing the leftovers and tucking them into sandwiches with cabbage slaw, or repurpose everything into a golden-brown corned beef hash the next morning. Presentation is half the fun, so go big!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply allow the meat and veggies to cool to room temperature. Store everything together in an airtight container, making sure some of the broth is included to keep things moist. Refrigerated, your Slow Cooker Corned Beef and Potatoes will stay tasty for up to 4 days.

Freezing

This dish freezes surprisingly well. Slice the corned beef and portion out with the vegetables and enough broth to cover. Seal in freezer-safe bags or containers, squeezing out excess air. They’ll keep happily in the freezer for about 2 months. Defrost overnight in the refrigerator before reheating for best texture.

Reheating

To reheat, gently warm portions in a covered skillet over low heat, adding a splash of broth or water if needed. Microwaving also works, but use a microwave-safe dish and cover loosely for even heating. The meat and veggies can dry out quickly, so always reheat with some of the cooking liquid for that just-cooked flavor and juiciness.

FAQs

Can I use a different cut of meat for Slow Cooker Corned Beef and Potatoes?

While brisket is traditional and yields the most tender, flavorful result, you can substitute a flat cut if that’s what you have. Just note that marbled brisket is the gold standard for texture. Avoid leaner cuts as they tend to dry out during slow cooking.

What’s the best way to slice corned beef for serving?

Always slice your corned beef against the grain into thick slices. This keeps every bite fork-tender rather than chewy. Letting it rest before slicing also helps those precious juices stay put in the meat.

Can I add other vegetables to the slow cooker?

Absolutely! Root vegetables like parsnips or turnips add variety, as do rutabagas. If you like your cabbage very tender, add it at the start, otherwise add it during the last 2 hours of cooking for a crisper texture.

Do I have to sear the brisket first?

Searing is optional, but highly recommended if you want deeper flavor and a lovely caramelized crust. Simply brown the brisket in a hot skillet for a couple of minutes per side before placing it in the slow cooker.

Is it possible to overcook Slow Cooker Corned Beef and Potatoes?

While the slow cooker method is forgiving, cooking much longer than the suggested times can make the vegetables mushy and the beef stringy instead of juicy. Stick to the recommended cooking window, and you’ll have a perfect result every time.

Final Thoughts

If you’re looking for a meal that brings everyone to the table — and leaves you with leftovers to love — give Slow Cooker Corned Beef and Potatoes a spot on your menu. This dish is pure nostalgia, big on flavor, and wonderfully low-fuss. I hope you’ll gather your ingredients and let your slow cooker do all the delicious work — your kitchen (and your belly) will thank you!

Slow Cooker Corned Beef and Potatoes Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 8 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker Corned Beef and Potatoes recipe is a comforting and hearty dish perfect for a cozy family dinner or a festive St. Patrick’s Day meal. Tender corned beef, flavorful vegetables, and savory broth come together in the slow cooker for a delicious one-pot meal.

Ingredients

Scale

Corned Beef:

3–4 lb corned beef brisket with spice packet

Vegetables:

2 lbs baby potatoes, halved
4 carrots, peeled and cut into chunks
1 small head of green cabbage, cut into wedges
1 yellow onion, quartered
4 cloves garlic, smashed

Broth and Seasonings:

4 cups beef broth or water
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
1 bay leaf
Salt and pepper to taste

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Instructions

Prepare Vegetables: Place potatoes, carrots, cabbage, onion, and garlic in the slow cooker.
Add Corned Beef: Rinse corned beef, place on top of vegetables, fat side up, and sprinkle with spice packet.
Make Broth: Mix beef broth, vinegar, and mustard; pour over meat and vegetables. Add bay leaf.
Cook: Cover and cook on low for 8–10 hours or high for 5–6 hours until beef is tender.
Rest and Serve: Let the beef rest before slicing and serve with vegetables and broth.