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
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.
Notes
- For extra flavor, sear the brisket before placing it in the slow cooker.
- Leftovers make excellent sandwiches or hash the next day.
- Red potatoes hold their shape better than russets for this dish.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Irish-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 5g
- Sodium: 1050mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg
