Slow-Cooker Old-World Corned Beef and Vegetables

  • Prep 15 min
  • Total 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

Steps

  • 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.

  • 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.
  • 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.
  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
160
Total Fat
18 g
Saturated Fat
6 g
Cholesterol
95 mg
Sodium
1120 mg
Potassium
640 mg
Total Carbohydrate
28 g
Dietary Fiber
3 g
Protein
20 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
12%
12%
Calcium
2%
2%
Iron
18%
18%
Exchanges:
1 Starch; 2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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