Slow-Cooker Cranberry Corned Beef

Cranberry sauce provides a tasty addition to this corned beef recipe – a perfect slow cooked dinner. MORE+ LESS-

By Betty Crocker Kitchens

January 30, 2013

large carrots, cut into 3-inch pieces

large onion, cut into 6 wedges

corned beef brisket with spice packet (4 lb), trimmed of fat

can (14 oz) whole berry cranberry sauce

can (14 oz) jellied cranberry sauce

box (2 oz) onion soup mix (2 packages)

1/2

cup sour cream

teaspoons prepared horseradish

tablespoons chopped fresh parsley, if desired

1/4

teaspoon freshly ground pepper

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1

Spray 5-quart slow cooker with cooking spray. In slow cooker, place carrots and onion. Top with beef. Sprinkle with spices from packet. In medium bowl, mix both cranberry sauces and soup mix; spoon over beef.
2

Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 8 hours longer or until beef is tender.
3

In small bowl, mix sour cream and horseradish until blended. Cover; refrigerate until serving time.
4

Remove beef from slow cooker to serving platter; cut across grain into thin slices. Spoon carrots and onion around beef. Drizzle with cooking liquid, if desired. Sprinkle with parsley and pepper. Serve with horseradish sauce.