Recipe for Corned Beef and Cabbage in Crock Pot

Sliced whole corned beef surrounded by large pieces of carrots, cabbage, and baby potatoes in a black crock pot.

5 stars (4 reviews)

Recipe for Corned Beef and Cabbage in Crock Pot

This traditional corned beef recipe features mouthwatering brisket cooked alongside fork-tender cabbage, potatoes, carrots, and onions for a cozy all-in-one meal. You'll love how easy it is to make corned beef and cabbage in the slow cooker for St. Patrick's Day, or as a delicious and hearty crockpot dinner any night of the week!

Prep Time10

Cook Time4

Total Time4 10

Course: Main, Main Course

Cuisine: American, Irish

Servings: - 10 servings

Calories: 495kcal

Author: Sommer Collier

Equipment

1 Slow cooker (Crock pot)

Ingredients

3 ½ - 4 pounds corned beef brisket flat cut (with spice packet)
3 cups beef broth
3 tablespoons light brown sugar
½ teaspoon black pepper
1 pound baby potatoes
5-6 carrots cut into 2-inch segments
½ cabbage cut into large wedges (about 3 cups)
1 onion peeled and cut into wedges

US Customary - Metric

Instructions

Set out a large 6 to 8-quart slow cooker. Unwrap the corned beef brisket. Discard the packaging, but keep the spice packet. Rinse the brisket with cold water to remove excess sodium. Then place the brisket in the slow cooker.
Pour the beef broth into the slow cooker. Then sprinkle on the brown sugar, spice packet, and black pepper over the top of the brisket. Add the potatoes and carrots to the slow cooker around the brisket. Push them down as far as you can. Then add the onion and cabbage on top.
Cover the slow cooker and set it on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the corned beef and root vegetables are tender.
When ready to serve, carefully lift the corned beef out of the crockpot and set it on a cutting board. Sliced the corned beef,against the grain, into thin pieces.
Stir the vegetables down into the broth. Then place the sliced corn beef back in the crock so it can be scooped up together with the vegetables. Serve warm!

Video

Notes

- Storing Leftovers - Corned beef and cabbage make great leftovers for quick dinners and weekly lunches! Store the meat and veggies together or in separate airtight containers (your choice) and keep in the fridge for up to 3 days.

- Freezing - The corned beef can be frozen for up to 3 months, wrapped tightly in plastic wrap, and stored in an airtight ziploc freezer bag. Thaw in the fridge overnight before reheating. However, I don't recommend trying to freeze the vegetables.

- Reheating - Reheat the veggies and corned beef separately in the microwave. The cabbage, potatoes, and carrots will only need a minute or two cooked in short 10-second bursts. Heat the beef in 20-second bursts at 50% power until warmed throughout.

Nutrition