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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!

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( 328 Ratings)

328 Ratings

5 Stars 25%

4 Stars 31%

3 Stars 27%

2 Stars 11%

1 Stars

Member Reviews ( 33 )

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 33 Reviews View All

Posted 3/18/2013 7:31:17 AM REPORT ABUSE Pattioconnor said:

Rating:

I made this last year and this year. It came out absolutely delicious both times. I would not eat corned beef any other way. My husband and I ate almost the whole thing! The vegetables come out delicious also. I would highly recommend this recipe to anyone. It's so easy and the house smells so good while it cooks.

This reply was: Helpful Inspiring

Posted 4/20/2012 9:35:55 PM REPORT ABUSE laceyv said:

Rating:

This was very easy for my first time making corned beef. I used baby red potatoes but other then that followed the recipe as written. Everything had very good taste. This will be my go-to corned beef recipe!

This reply was: Helpful Inspiring

Posted 3/20/2012 8:40:34 AM REPORT ABUSE Elizabeth012352 said:

Rating:

I cooked this on St. Pat's day. I will do it again; however, next time I will trim some fat off the beef, brown in a skillet, add vegetables (omit frozen onions, use fresh sliced onions) to skillet to brown, then add to crockpot. Might take a few minutes longer, but will give beef and vegetables more color. Also, I used 1 cup beef broth instead of water. When I made the gravy, I used merlot with the cornstarch instead of water.....yummy!!!!!

This reply was: Helpful Inspiring