Slow Cooker Corned Beef with Root Vegetables
This slow cooker corned beef recipe features tender brisket cooked with root vegetables like potatoes, carrots, and cabbage, resulting in a flavorful and easy-to-prepare meal perfect for any occasion.
Equipment
- Slow cooker
- Paper towels
- Cutting board
- Sharp knife
Ingredients
Main Ingredients
- 3-4 pound Corned beef brisket flat cut or point cut with spice packet
- 4-6 cups Water or beef broth
- 1-2 Bay leaves optional
- 1 Onion, quartered optional
- 2-3 cloves Garlic, smashed optional
- 1 tablespoon Apple cider vinegar optional
Vegetables
- 1.5-2 lbs Small red or Yukon gold potatoes, halved or quartered
- 1 lb Carrots, peeled and cut into 2-inch chunks
- 1 Small head cabbage, cut into 6-8 wedges
Instructions
Preparation
- Rinse the corned beef brisket under cold water to remove excess salt, then pat it dry with paper towels.
- Place the brisket in the slow cooker, sprinkle with the spice packet, and add optional bay leaves, onion, and garlic.
Cooking
- Pour in 4-6 cups of water or beef broth, ensuring the brisket is mostly submerged, and stir in optional apple cider vinegar.
- Cook on low for 4 hours or high for 2 hours to give the meat a head start.
- After initial cooking, add the prepped potatoes and carrots around the brisket in the slow cooker.
- Re-cover and continue cooking on low for 2-3 hours or high for 1-1.5 hours, until the vegetables are tender.
- During the final 30-45 minutes, add cabbage wedges on top and cook until tender-crisp.
Serving
- Remove the brisket and rest it on a cutting board for 10-15 minutes before slicing against the grain.
- Carefully remove the vegetables and serve with the sliced corned beef, drizzled with cooking liquid.
Notes
For best results, choose a flat cut brisket for easier slicing. Adjust the amount of liquid as needed to ensure vegetables are properly cooked but not overly submerged. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.