Here's a flavorful and easy slow cooker corned beef recipe with only 6 ingredients! A delicious all-in-one crockpot meal with tender corned beef, cabbage, and baby carrots served with a flavorful honey mustard sauce. Add Guinness beer for depth of flavor - perfect for St. Patrick's Day or any time of year - it's SO good!
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The Best Crock Pot Corned Beef Recipe!
Only 6 Ingredients. The base recipe starts with 6 ingredients (plus water). It's an easy recipe from start to finish. Add or substitute ingredients to make it work for you - like adding potatoes, Guinness beer, or fresh herbs for more flavor.
All-in-One Meal! I absolutely love that I can set this meal up in the morning before work and come home to a ready-to-eat dinner with all the sides, too! I like to mix it up and add potatoes and onions sometimes, too, but it is not needed.
So Delicious. I enjoy pairing mustard with corned beef, so why not marry two classic flavors of honey and mustard together for this Irish classic? It's super flavorful and compliments every component of this recipe.
Cabbage and Corned Beef in Slow Cooker Ingredients
Here are the ingredients you will need to make this slow cooker corned beef recipe:
- Cabbage: I used a medium sized whole head of cabbage and cut it into eight wedges. You can use less if you want to add potatoes to make room.
- Baby Carrots: I used baby carrots for ease in this recipe, but you can use whole carrots. Make sure to peel and wash your whole carrots and cut them down to your preferred size before adding them to the crockpot.
- Corned Beef with Seasoning Packet: Most corned beef roasts have a seasoning packet. You can add it directly to the crockpot if it's perforated (if not, poke some holes in it). You can also omit it and use your seasoning blend of choice.
- Worcestershire: adds umami flavor.
- (Optional) Frozen Pearl Onions: you will love the flavor these add to the corned beef. Sliced onions may be used instead.
- (Optional) Potatoes: 12 to 16 ounces baby potatoes or 2 to 3 russet potatoes washed and cut into 1 to 2" pieces.
- Yellow Mustard: classic yellow mustard works well in this recipe because the vinegar in mustard helps tenderize the corned beef while adding a nice tangy flavor.
- Honey: a classic compliment to mustard to add a little sweetness.
For exact ingredient quantities, please see the recipe card below!
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Substitutions and Variations
- Add potatoes! I like to add either large diced russet potatoes or baby potatoes to the crockpot if wanting to add extra. They soak up all the delicious flavors and add volume to the meal.
- Swap any of the vegetables in any quantity that will fit your crockpot. I often add a combination of cabbage, pearl onions, carrots, and potatoes.
- If desired, you can omit the corned beef seasoning packet or use a seasoning blend of your choice instead of the seasoning packet.
- Use a 12-ounce can or bottle of Guinness beer instead of 12 ounces of water in the recipe to add a depth of flavor. It pairs really well with all the flavors!
- Use spicy mustard or whole-grain mustard instead of yellow mustard if desired.
- Add sliced or. diced onion instead of frozen pearl onions! You can use white, yellow, or sweet onion.
- Use beef broth in place of water for extra flavor.
How To Cook Corned Beef in Crock Pot
1. Place cabbage in crockpot, top with carrots, onion, and potatoes. Add seasoning and beef roast, then 4 cups water (or Guinness) and Worcestershire.
2. Cover and slow cook on low until tender - about 7 to 10 hours.
3. In a small bowl, combine mustard and honey. Serve with the sliced corned beef.
4. Discard the seasoning packet. Slice corned beef before serving. Remove vegetables with a slotted spoon.
How Long to Cook Corned Beef in Crock Pot
Corned beef is a roast that gets more tender the longer it is cooked, so it is important to let it slow cook for at least 8 to 10 hours and on low. The internal temperature should be 145 degrees F for safe consumption when checked with a meat thermometer.
How to Serve It
Thinly slice your corned beef roast and serve alongside the vegetables and honey mustard sauce.
Pair with a side of your favorite crusty bread or Irish soda bread!
Garnish your plate with freshly chopped parsley.
Meal idea! Serve this all-in-one meal as it is, or add in potatoes while cooking for a fuller meal. You can also make a side of mashed potatoes, buttered noodles, or rice for a starch side.
Tips
- There is a significant variance in salt levels with each corned beef brand. I add salt to taste after cooking.
- Placing the vegetables under the corned beef brisket prevents the roast from overcooking and gives the best result.
- If the seasoning packet is not perforated, be sure to poke some small holes in it before adding - or wrap the loose spices in cheesecloth tied with a string.
- Remember to remove the seasoning packet before serving.
FAQ's
Once cooled, transfer all contents to an air-tight container and store in the fridge for up to 3 days.
Place the portion you would like to reheat on a microwave-safe plate. Reheat in the microwave in 30-second increments until your desired temperature is reached.
No, it does not need to be fully submerged in liquid when slow cooking. The purpose of adding liquid to the slow cooker is to add moisture to the corned beef brisket while cooking to prevent it from drying out.
A few tips when cooking corned beef brisket are to cook it slowly and on low heat. This will allow the proteins time to relax and break down over time.
It is not necessary to brown corned beef before slow cooking, but it can add extra flavor to the roast.
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📖 The recipe.
Corned Beef and Cabbage Slow Cooker Recipe
Equipment
Ingredients
- 1 pound head of cabbage (cut into 8 wedges)
- 1 pound baby carrots
- 3 pounds corned beef with seasoning packet
- 2 tablespoons worcestershire sauce
- 4 cups water (1 bottle of Guinness may be used with 2½ cups of water instead)
- 1 cup optional: frozen pearl onions (sliced onions may also be used)
- 12 ounces optional: baby potatoes
Sauce
- ⅓ cup prepared yellow mustard
- ⅓ cup honey
Instructions
- Place cabbage, carrots, onions, and potatoes on the bottom of the crockpot, add the seasoning packet then the corned beef, fat side up. Pour Worcestershire and then 4 cups of water or Guinness over the top. (Note: if the packet is not perforated poke several holes in it with the tip of a sharp knife or wrap the spices in cheesecloth.)
- Cover and cook on low 8 to 10 hours or until the corned beef is tender.
- In a small bowl combine mustard and honey.
- Discard the seasoning packet. Slice beef and serve with vegetables and honey mustard sauce.
Video
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- TOP TIPS: Place the vegetables under the corned beef brisket; remove the seasoning packet before serving; omit the honey mustard sauce if desired (although it is so delicious I suggest making it).
- VARIATIONS: If you've got room in your crockpot, baby potatoes can be added as well - swap any of the vegetables in any quantity that will fit your crockpot. I will often add a combination of cabbage, pearl onions, carrots, and potatoes; corned beef has a ton of flavor already - you can omit the seasoning packet if desired; use a 12-ounce can of Guinness along with water to give it an Irish twist.
- SERVING SUGGESTIONS: Slice and serve alongside the vegetables with the honey mustard sauce. Crusty bread, biscuits, or Irish soda bread pair well with this dish.
Nutrition
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