4.9 from 171 votes
Crock Pot Corned Beef Recipe
Discover the secrets to perfect crock pot corned beef with cabbage and carrots. Ideal for St. Patrick's Day or any cozy meal.
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 8
Calories: 445 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3-4 pound corned beef brisket
- Spice pack from the corned beef
- 1 pound baby potatoes
- 1 pound baby carrots
- 1 yellow onion cut into pieces
- 1 small head cabbage cut into wedges
- 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.
Cup of Yum
Notes
- For corned beef, the "point cut" is fattier, offering more flavor and tenderness, while the "flat cut" is leaner and slices beautifully. Either will work for this recipe. These photos are of a corned beef flat.
- The veggies at the bottom of the slow cooker will cook the most. If you prefer crisp veggies, add them a few hours into the cooking process rather than at the beginning.
- Slice corned beef against the grain. This means cutting perpendicular to the muscle fibers for the most tender eating experience. If you go with the grain, it will be chewier.
- Give your corned beef a little rest after cooking and before slicing. This allows the juices to be redistributed, ensuring every slice is as juicy as can be.
- For corned beef, the "point cut" is fattier, offering more flavor and tenderness, while the "flat cut" is leaner and slices beautifully. Either will work for this recipe. These photos are of a corned beef flat.
- The veggies at the bottom of the slow cooker will cook the most. If you prefer crisp veggies, add them a few hours into the cooking process rather than at the beginning.
- Slice corned beef against the grain. This means cutting perpendicular to the muscle fibers for the most tender eating experience. If you go with the grain, it will be chewier.
- Give your corned beef a little rest after cooking and before slicing. This allows the juices to be redistributed, ensuring every slice is as juicy as can be.
Nutrition Information
Serving
8g
Calories
445kcal
(22%)
Carbohydrates
24g
(8%)
Protein
29g
(58%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Cholesterol
93mg
(31%)
Sodium
2182mg
(91%)
Potassium
1123mg
(32%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
7932IU
(159%)
Vitamin C
101mg
(112%)
Calcium
86mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 445
% 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.