Slow-Cooker Old-World Corned Beef and Vegetables

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

  • Prep Time 15 min
  • Total Time 9 hr 15 min
  • Servings 10

Ingredients

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
  • 1 Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
  • 2 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.
  • 3 Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
  • 4 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.

Expert Tips

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.

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
160 ),
% Daily Value
Total Fat
18 g
18 %
(Saturated Fat
6 g,
6 %
),
Cholesterol
95 mg
95 %;
Sodium
1120 mg
1120 %;
Total Carbohydrate
28 g
28 %
(Dietary Fiber
3 g
3 %
),
Protein
20 g
20 %
;
% 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.