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Slow-Cooker Old-World Corned Beef and Vegetables

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  • Prep 15 min
  • Total 9 hr 15 min
  • Servings 10
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Slow down the kitchen frenzy with a hearty meat-and-potatoes meal that'll have your home smelling absolutely delicious. Savory new potatoes, baby carrots and onions meet tender corned beef brisket to create an easy, delicious dish that family and friends alike will enjoy. Take just 15 minutes to prep this slow-cooker corned beef and vegetables, then let everyone's favorite kitchen gadget do all the hard work!
Updated Feb 17, 2023
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, you can add cabbage to your slow-cooker corned beef and vegetables to make the meal even more satisfying. Cut a small head of cabbage into 6 wedges and place on top of the corned beef in the slow cooker.
  • tip 2
    Back when refrigeration did not exist, corned beef was “corned,” or preserved, in granular salt. Today, the beef is cured in a brine and spices are added to create a distinctive, tangy flavor.
  • tip 3
    You can use leftover corned beef to make soups, stews, pot pies or sandwiches. Cut corned beef into cubes, then cover and refrigerate for up to 4 days or freeze for up to 4 months. To thaw frozen corned beef, place container in refrigerator for about 8 hours.


340 Calories, 18 g Total Fat, 20 g Protein, 28 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
18 g
Saturated Fat
6 g
95 mg
1120 mg
640 mg
Total Carbohydrate
28 g
Dietary Fiber
3 g
20 g
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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