Slow-Cooked Corned Beef Dinner

Prep 20 min
Total 12 hr 20 min
Servings 6

Corned beef, potatoes and carrots are a delicious combo often served up on St. Patrick’s Day. However, this recipe is so good we think you should make it any day of the year. Who wouldn't enjoy tender, spiced beef with steamed root vegetables in a flavorful broth? It's perfect as a cozy dinner in the winter, and corned beef leftovers are perfect for a Rebuen sandwich the next day. This corned beef and potato recipe is perfectly made in the slow cooker because brisket (the cut from which corned beef is made) needs a low and slow cook time to come out meltingly tender. With just 20 minutes of prep, it's easy to come home to slow-cooker corned beef with potatoes and carrots.

By Betty Crocker Kitchens

Updated January 22, 2021

Ingredients

6

medium carrots, cut into 1-inch-thick slices (3 cups)
4

medium potatoes, unpeeled, cut into 1-inch pieces (4 cups)
1

large onion, cut into thin wedges
1

corned beef brisket (2 to 2 1/2 lb)
5

to 6 cups water
1/4

teaspoon coarse ground black pepper
6

whole cloves
1

dried bay leaf

Steps

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1

In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
2

If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
3

Cover; cook on Low setting 10 to 12 hours.
4

Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.

Since the shape of corned beef can vary, halve or trim it so it easily fits in the slow cooker and is covered with water. Uncovered portions will cook more slowly and may be dry.
Corned beef is made from a cut of beef called brisket, which is a tough muscular cut that can be delicious when slow cooked, as it is here. To make corned beef, brisket is cured in a spiced brine—spices may include anything from the traditional bay leaf and cloves included here to red pepper flakes and Worcestershire sauce. The curing gives corned beef its distinctive pink color and spiced flavor. The “corn” in corned beef refers to the large-grain salt that’s typically used in the brine.
In the United States, this dish is often eaten on St. Patrick’s Day. But this dish isn’t the only way to celebrate; explore the rest of Betty’s St. Patrick’s Day recipes.
Looking for more ways with beef? Explore Betty’s vast archive of beef recipes.