Tender, flavorful, and perfectly seasoned, this Crock Pot Corned Beef is a classic recipe that’s easy to prepare. Slow-cooked with vegetables and savory spices, it’s perfect for St. Patrick’s Day or a comforting dinner!
Ingredients:
- 3–4 lb corned beef brisket (with seasoning packet)
- 4 cups water or beef broth
- 1 lb baby potatoes
- 4 large carrots, peeled and cut into chunks
- 1 onion, quartered
- 1/2 head green cabbage, cut into wedges
Instructions:
- Prepare the crock pot: Place the baby potatoes, carrots, and onion at the bottom of the crock pot.
- Add the corned beef: Rinse the corned beef under cold water to remove excess brine. Place it on top of the vegetables, fat side up.
- Season and cook: Sprinkle the seasoning packet over the corned beef. Pour water or beef broth into the crock pot until it almost covers the meat.
- Cook: Cover and cook on low for 8–10 hours, or on high for 4–5 hours, until the corned beef is tender and easily slices.
- Add cabbage: In the last hour of cooking, add the cabbage wedges to the crock pot.
- Serve: Remove the corned beef and let it rest for 10 minutes before slicing. Serve with the cooked vegetables and mustard or horseradish sauce on the side.
Nutrition (Per Serving):
- Calories: 320
- Carbohydrates: 20g
- Protein: 25g
- Fat: 12g
- Saturated Fat: 4g
- Fiber: 5g
- Sugar: 4g
- Sodium: 850mg
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