Slow Cooker Old-World Corned Beef and Vegetables

Prep Time

Minutes

Total Time

9:15

Hrs:Mins

Makes

servings

(238 ratings)

Member Reviews (27)

It’s that meat-and-potatoes meal everyone dreams of coming home to. And now you can!

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2 1/2	pounds medium new potatoes, (about 8), cut in half
2	cups baby-cut carrots
1	cup frozen small whole onions, thawed
1	corned beef brisket (3 to 3 1/2 pounds)
1/8	teaspoon pepper
1/2	cup water
1	tablespoon Worcestershire sauce
1	tablespoon cornstarch
2	tablespoons cold water

MORE OPTIONS: 1 2

Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Variation

Let there be veggies! Cut a small head of cabbage into 6 wedges, and place on top of the corned beef in the slow cooker for a more filling meal.

Did You Know...

Corned beef was originally “corned,” or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in a brine and spices are added for a distinctive tangy flavor.

Planned-Overs

Plan to use leftover corned beef for soups, stews, pot pies or sandwiches. Cover and refrigerate corned beef, cut into cubes, up to 4 days or freeze up to 4 months. To thaw frozen corned beef, place container in refrigerator about 8 hours.

Nutrition Information:

1 Serving (1 Serving)

Calories 340

(Calories from Fat 160 ),

Total Fat 18 g

(Saturated Fat 6 g,

Cholesterol 95 mg;
Sodium 1120 mg;
Total Carbohydrate 28 g

(Dietary Fiber 3 g,

Protein 20 g;

Percent Daily Value*:

Vitamin A 100 %;
Vitamin C 12 %;
Calcium 2 %;
Iron 18 %;

Exchanges:

1 Starch;
2 Vegetable;
1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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Reviews & Comments

1 - 10 of 27 Reviews View All

Reviewed by: quickcook64 Date Posted: 3/18/2010 9:59:48 AM Rating:

Comments:
We loved this recipe!! I fixed it for supper last night and it was delicious. My family is ready for it again. I added about a tsp more of Worcestershire sauce and I did not do the gravy.

Reviewed by: micbeth21 Date Posted: 3/15/2010 6:51:32 AM Rating:

Comments:
I made this for dinner last night, but without the onions as we aren't fans of them and it turned out wonderfully. The meat was absolutely delicious and I loved how the carrots and potatoes picked up the flavor of the meat. My husband said he has never had carrots that tasted so good! Highly recommended!

Reviewed by: Golvau Date Posted: 3/14/2010 11:15:28 PM Rating:

Comments:
Very good and very simular to the Corned beef that my German Grandmother made.

Reviewed by: geoi Date Posted: 6/1/2009 11:47:04 AM Rating:

Comments:
Even though I have cooked professionally in the past I have looked to Betty Crocker for recipes at times. This one was fantasic. I cooked two briskets (8lbs total)in (2)7 quart crockpots for about 10hrs and served 16 people. Everyone raved about it. The brisket just melted in your mouth and the vergies including cabbage were just great. It was easy to make about 10 minutes prep and I just let it cook.

Reviewed by: classiccat Date Posted: 4/7/2009 7:30:57 PM Rating:

Comments:
This is one of our favorite recipes. It's easy to put together in the morning, everything cooks perfectly, and when we come home from work the house smells great and dinner is ready. We look forward to it and always have plenty for leftovers.

Reviewed by: frannie31 Date Posted: 6/15/2008 4:51:34 PM Rating:

Comments:
i found this receipe very disappointing. the meat was greasy and without flavor. the vegetables werw bland and not appealing. i wasted a good corn beef. i threw it in the garbage. txs???? :(

Reviewed by: rbj517 Date Posted: 3/31/2008 10:34:54 PM Rating:

Comments:
Family really liked. 3.25 lb brisket was close for three adults. Think I would use less potatoes next time. Didn't add cabbage but may try next time. Brisket ran about $11.25. Those little onions ran more than expected, about $4.00. But used 1/2 pkg. Good Flavor.

Reviewed by: kraft67 Date Posted: 3/26/2008 7:46:38 PM Rating:

Comments:
Didnt think this was the way to cook corned beef. Much better the old fashion boiled dinner way. My cabbage never cooked on top, had to take it out and boil it. Family was dissapointed. Wont try again.

Reviewed by: DrayB Date Posted: 3/26/2008 7:43:50 AM Rating:

Comments:
This was delicious! I made it with the cabbage. My entire family loved it. The only reason I did not give it 5 stars is that the 3 1/2 pounds of corned beef cooked down such that it was barely enough for 5 modest adult servings (not 10, as stated in the recipe). Next time I will use more corned beef.

Date Posted: 3/25/2008 8:00:53 AM Rating:

Comments:
My family really enjoyed this. It was easy to do as well. I substituted a pound of parsnips for a pound of potatoes.

1 - 10 of 27 Reviews View All