Slow-Cooker Corned Beef

Juicy slow-cooker corned beef with halved baby Yukon gold potatoes, peeled carrots, quartered yellow onion, and braised green cabbage wedges. A hearty, home-cooked meal from FoodForYourGood.com — Tender, flavorful Slow-Cooker Corned Beef with perfectly cooked vegetables! Get the full recipe now on FoodForYourGood.com for a no-fail, delicious meal.

Nothing says comfort food like a hearty Slow-Cooker Corned Beef! Whether you’re celebrating St. Patrick’s Day or just craving a tender, flavorful meal, this easy recipe delivers every time. The best part? Your slow cooker does all the work! Just set it, forget it, and let the magic happen. The result? Melt-in-your-mouth corned beef with buttery potatoes, sweet carrots, and tender cabbage—all infused with rich, savory broth.

Now, here’s a fun fact: Corned beef isn’t actually Irish! While Ireland has long embraced it, early Irish immigrants in the U.S. made it famous. Since pork was expensive, they turned to brined beef brisket, which became a staple in Irish-American cuisine. Today, it’s a beloved tradition that’s stuck around for good reason!

So, if you’re looking for a foolproof, flavor-packed dish, this recipe is as easy as it gets. It’s perfect for a cozy family dinner or a crowd-pleasing feast. Just toss everything into the slow cooker and let it work its magic—you’ll have the most delicious corned beef ever!

Recipe Yield: 6 servings

INGREDIENTS

For the Corned Beef & Broth:
3 ½ lb corned beef brisket (with seasoning packet)
4 cups low-sodium beef broth
1 cup water
2 tbsp apple cider vinegar
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp brown sugar
½ tsp black pepper
1 tsp garlic powder

For the Vegetables:
1 ½ lb baby Yukon gold potatoes, halved
4 large carrots, peeled & cut into 2-inch pieces
1 large yellow onion, quartered
½ head green cabbage, cut into thick wedges
2 tbsp unsalted butter, melted (for finishing)

INSTRUCTIONS

1. Prep the slow cooker: In a 6-quart slow cooker, whisk together beef broth, water, apple cider vinegar, Dijon mustard, Worcestershire sauce, brown sugar, garlic powder, and black pepper.

2. Add the corned beef: Place the corned beef brisket (fat side up) into the broth. Sprinkle the seasoning packet evenly over the top.

3. Layer in the veggies: Arrange potatoes, carrots, and onion around the brisket. Cover and cook on LOW for 8 hours or until the corned beef is fork-tender.

4. Add the cabbage: In the last 60 minutes of cooking, place the cabbage wedges on top. Cover and continue cooking until tender.

5. Slice and serve: Remove the corned beef and let it rest for 10 minutes before slicing against the grain. Drizzle the melted butter over the veggies for extra richness, then serve everything with a spoonful of the flavorful broth.

HELPFUL TIPS TO PERFECT THIS RECIPE

Pick the best brisket: Flat-cut is easier to slice, while point-cut has more marbling for extra tenderness.
Don’t rush the cabbage: Adding it at the end prevents it from getting overcooked and mushy.
Boost the flavor: Brushing the corned beef with a little melted butter and broiling for 3 minutes before serving adds a gorgeous caramelized crust!

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