Crock Pot Corned Beef Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8
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Calories
445 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Corned Beef Recipe
Description
The Crock Pot Corned Beef Recipe focuses on slow cooking a 3-4 pound corned beef brisket alongside baby potatoes, carrots, cabbage wedges, and onions in chicken stock. The seasoning packet from the corned beef adds distinctive spices that infuse the meat and vegetables during an 8-9 hour low-heat cooking process. The vegetables at the bottom of the crock pot become very tender, enhancing the meal's texture with softened earthy flavors.
The resulting corned beef becomes tender and juicy when sliced against the grain, complemented by the tender cooked vegetables. This one-pot preparation suits a cozy meal where the meat and veggies share cooking space and broth, supplying a rustic, integrated flavor profile.
Serving the sliced corned beef with the slow-cooked vegetables creates a balanced plate. Adjusting the timing of vegetable additions can accommodate preferences for firmer or softer veggies. Resting the meat before slicing helps redistribute juices for a moist, pleasant texture.
Choosing between the point cut and flat cut of corned beef affects the fat content and tenderness, but both perform well in this method. Adding vegetables later in cooking can help retain some crispness depending on personal taste.
Ingredients
- 3-4 pound corned beef brisket
- Spices from the corned beef, spice pack
- 1 pound baby potato
- 1 pound carrot baby
- 1 yellow onion cut into pieces
- 1 cabbage cut into wedges, small head
- 1 cup chicken stock
Instructions
- Put the carrots and potatoes in the bottom of your slow cooker.
- Add your onion and cabbage wedges around the edges of the slow cooker.
- Place the corned beef in the middle.
- Sprinkle the seasoning packet from the corned beef over the top.
- Pour the chicken stock into the slow cooker.
- Cover and cook on low for 8-9 hours.
- Remove the corned beef from the slow cooker when tender and slice or shred.
- Serve with the cooked veggies.
Notes
- The point cut corned beef contains more fat and offers more tenderness and flavor, while the flat cut is leaner and yields well-sliced pieces; either cut works in this recipe.
- If preferred, add vegetables later in the cooking process to keep them crisp rather than fully soft.
- Slice the cooked corned beef against the grain to maximize tenderness and reduce chewiness.
- Allow the meat to rest after cooking before slicing to let juices redistribute for juicier slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 445kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 29g | 58% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 93mg | 31% |
| Sodium | 2182mg | 91% |
| Potassium | 1123mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 7932IU | 159% |
| Vitamin C | 101mg | 112% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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