Slow-Cooker Old-World Corned Beef and Vegetables

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

Minutes

Total Time

9:15

Hrs:Mins

Makes

10

servings

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.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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*:
    Exchanges:
    • 1 Starch;
    • 2 Vegetable;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.