Slow Cooker Corned Beef and Cabbage

A Hearty and Flavorful Meal Made Easy

Corned beef is a classic dish that’s tender, flavorful, and perfect for family dinners or special occasions like St. Patrick’s Day. When cooked in a slow cooker, it becomes even easier to prepare; all you have to do is add your ingredients, set it, and let the magic happen.

What makes this recipe special is its simplicity and rich taste. The slow cooker does all the work, turning the beef into a juicy, melt-in-your-mouth dish. Plus, you get to cook the veggies, like potatoes, carrots, and cabbage, right in the same pot, soaking up all the delicious flavors. It’s a one-pot meal that saves time and effort while delivering an amazing taste.

I love making this corned beef recipe because it’s stress-free and perfect for busy days. Whether you’re planning a cozy Sunday dinner, celebrating a holiday, or just craving a hearty meal, this dish fits the bill. Plus, the leftovers are just as good! You can use them for sandwiches, hash, or even a breakfast scramble.

About Corned Beef and Cabbage

Corned beef and cabbage is a traditional dish often associated with Irish-American cuisine, especially during St. Patrick’s Day celebrations. However, it’s much more than just a holiday meal, it’s a comforting and hearty dish that can be enjoyed any time of the year.

The term “corned” comes from the large grains of salt (also called “corns” of salt) used to cure the beef, which gives it its signature briny and slightly tangy flavor.

Unlike other beef roasts, corned beef is usually made from brisket, a cut that becomes incredibly tender when cooked low and slow.

Some recipes call for boiling or baking, but using a slow cooker ensures the meat stays moist and flavorful without any extra effort. Plus, the slow cooking process allows all the flavors from the spices, broth, and vegetables to blend together beautifully.

Why You’ll Love It

• Super Easy to Make – Just throw everything in the slow cooker and let it do its thing! No standing over the stove or worrying about overcooking.

• Packed with Flavor – The beef becomes incredibly tender, and the slow cooking process allows the spices and broth to infuse the meat and veggies with amazing taste.

• Perfect for Meal Prep & Leftovers – Leftovers taste just as delicious and can be used in sandwiches, corned beef hash, or even a hearty soup.

• Great for Special Occasions or Cozy Dinners – Whether you’re celebrating St. Patrick’s Day or just want a warm, comforting meal, this recipe is a great choice.

• One-Pot Wonder – Everything, including the meat, potatoes, carrots, and cabbage, cooks in the same pot, making cleanup a breeze!

Ingredients

• 3–4 lb corned beef brisket (with spice packet)
• 4 cups beef broth (or water for a milder flavor)
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 bay leaf
• 1 tsp black peppercorns
• 5–6 small red potatoes, halved or quartered
• 4 medium carrots, peeled and cut into chunks
• 1 small onion, cut into wedges
• 1/2 head green cabbage, cut into thick wedges

Ingredient Notes

• Corned beef brisket – Most store-bought versions come with a little spice packet. Don’t toss it, it adds a ton of flavor to the dish!
• Beef broth – I like using low-sodium broth so I can control the saltiness, especially since the beef is already salty from curing.
• Worcestershire sauce and Dijon mustard – These give a little extra zing to the broth and help balance the richness of the meat.
• Potatoes and carrots – Stick to hearty veggies that won’t fall apart after hours of cooking. Red potatoes and thick carrot chunks are perfect.
• Cabbage – Add this near the end of cooking so it doesn’t get too mushy. I like it tender but still with a little bite!

Kitchen Tools Needed

• Slow Cooker (6-quart or larger) – Big enough to hold the brisket, broth, and all the veggies. I love the Crock-Pot brand, it’s reliable and easy to use.
• Cutting Board & Sharp Knife – For chopping up your potatoes, carrots, onions, and cabbage. A sturdy cutting board makes the job safer and quicker.
• Measuring Cups & Spoons – To measure out your broth, Worcestershire sauce, mustard, and spices.
• Tongs or a Large Fork – Useful for safely removing the hot, tender beef and veggies from the slow cooker.
• Serving Platter or Bowl – For arranging everything once it’s done cooking. I like using a big platter so the beef sits in the center with the veggies all around; it looks beautiful on the table!

Cooking Instructions

Step 1: Prep Your Ingredients (10–15 minutes)

• Start by rinsing your corned beef under cold water to remove any excess salt from the packaging. Pat it dry with paper towels.
• Peel and chop your carrots, slice the onion into wedges, and cut your potatoes into halves or quarters depending on their size.
• Set the cabbage aside for now, we’ll add that later.

Pro Tip: Don’t skip rinsing the beef! It helps prevent the broth from getting too salty.

Step 2: Layer the Slow Cooker (5 minutes)

• Place the potatoes, carrots, and onion on the bottom of your slow cooker.
• Lay the corned beef brisket on top of the veggies, fat side up.
• Sprinkle the seasoning packet over the beef (if it came with one).

Putting the veggies on the bottom helps them soak up all that meaty goodness as it cooks.

Step 3: Add the Liquids and Flavor (2 minutes)

• Pour in the beef broth, Worcestershire sauce, and Dijon mustard.
• Add a bay leaf and black peppercorns. Cover with the slow cooker lid.

Step 4: Cook Low and Slow (8–10 hours)

• Set your slow cooker to LOW and let it work its magic for 8–10 hours. If you’re short on time, you can set it to HIGH and cook for 4–5 hours, but I recommend the low setting for the most tender beef.

Pro Tip: Resist the urge to lift the lid too often; each peek can lower the temp and slow down cooking.

Step 5: Add the Cabbage

About 1.5 to 2 hours before serving (if cooking on LOW), tuck the cabbage wedges around the beef. Let them steam and soften right in the flavorful broth.

If you prefer your cabbage with more bite, add it only 1 hour before the beef is done.

Step 6: Serve and Enjoy!

• Once the beef is fork-tender, remove it carefully and let it rest for 10–15 minutes before slicing.
• Serve it up with the cooked veggies and drizzle some of the broth on top for extra flavor.

Pro Tip: Always slice corned beef against the grain; it keeps the meat tender and easier to chew.

Tips and Tricks for Success

• Let the meat rest before slicing – I know it’s tempting to dig in right away, but giving it 10–15 minutes to rest really helps the juices settle and keeps every slice juicy and flavorful.
• Slice against the grain – This one’s key! Look for the direction the meat fibers run, then cut across them. It makes a huge difference in tenderness.
• Don’t overcrowd your slow cooker – If your brisket is a tight fit, go easy on the veggies or use a larger slow cooker. Everything needs room to cook evenly.
• Add cabbage later – Trust me on this—if you throw it in too early, it turns mushy and dull. Waiting until the last hour or two keeps it vibrant and just tender enough.
• Make it your own – Sometimes I toss in a splash of apple cider vinegar or a pinch of brown sugar for a sweet and tangy twist. Don’t be afraid to play with flavors!

Ingredient Substitutions and Variations

• No beef broth? – You can use water, but adding a bouillon cube or two helps boost flavor if you’re going that route.
• Swap out the potatoes – Don’t have red potatoes? Yukon gold or even russet (peeled) work just fine. Just cut them into larger chunks so they don’t fall apart.
• Skip the cabbage? – Not everyone loves it, and that’s okay. You can leave it out or replace it with Brussels sprouts for a fun twist.
• Add garlic or herbs – Want even more flavor? A few garlic cloves, sprigs of thyme, or a dash of rosemary take this dish up a notch.
• Go spicy! – If you like heat, try adding a pinch of red pepper flakes or a few dashes of hot sauce to the broth. It gives a gentle kick without overpowering the classic flavor.

Serving Suggestions

• Classic Style – Serve the sliced corned beef alongside the carrots, potatoes, and cabbage with a ladle of warm broth over the top. It’s cozy, filling, and totally satisfying on its own!
• With Mustard or Horseradish Sauce – A little Dijon mustard or creamy horseradish sauce on the side adds a nice zing. I love dipping each bite, it really wakes up the flavors!
• Make a Sandwich – Thinly slice leftover corned beef and pile it onto rye bread with Swiss cheese and a bit of sauerkraut for an easy homemade Reuben-style sandwich. So good with a pickle on the side!
• Serve with Crusty Bread – I like having some crusty bread on the table to soak up the broth. It’s simple, but it brings the whole meal together.
• Add a Side Salad – For a fresh touch, I often pair this hearty meal with a light green salad tossed in a tangy vinaigrette. It balances out the richness perfectly.

Storage and Reheating Instructions

• To Store:
  Let the corned beef and veggies cool completely. Store leftovers in airtight containers in the fridge for up to 4 days. Keep the meat and vegetables in some of the leftover broth to keep them moist.
• To Reheat:
  Place everything in a pot on the stove with a splash of broth or water, cover, and heat gently over medium-low until warmed through. You can also use the microwave, just cover the dish and heat in 1-minute bursts until hot. I like to add a small splash of broth or even a little melted butter when reheating to bring back that rich, juicy flavor.
• To Freeze:
  Corned beef freezes well! Slice it up and store in freezer bags with a little broth to prevent freezer burn. Use within 2 months for the best taste.

Frequently Asked Questions

Can I cook corned beef on high in the slow cooker?

Yes! If you’re short on time, cook it on HIGH for 4–5 hours. It’ll still be delicious, but I do recommend the LOW setting (8–10 hours) for the most tender results.

Do I need to sear the corned beef before slow cooking?

Nope! It’s not necessary. The slow cooker will do all the heavy lifting, and the beef gets plenty of flavor from the spices and broth.

When should I add the cabbage?

Add it during the last 1.5 to 2 hours of cooking. That way, it stays tender but not mushy. If you like it with more bite, add it just 1 hour before serving.

Can I use a different cut of meat?

Corned beef is traditionally made with brisket, but you can use another tough cut like chuck roast—just note it won’t have the same cured flavor unless you brine it ahead of time.

Is this dish freezer-friendly?

Yes! Slice the cooled beef and freeze it with a little broth. It’ll stay good for up to 2 months and reheats really well.

Can I make this ahead of time?

Absolutely. This is one of those dishes that tastes even better the next day. Just store everything in the fridge with some broth and reheat gently when ready to serve.

I’d love to hear how this turns out for you! Let me know in the comments, do you like your corned beef classic and simple, or do you add your own twist? Either way, I hope this becomes a go-to in your meal rotation!

Slow Cooker Corned Beef and Cabbage

Corned beef is a classic dish that’s tender, flavorful, and perfect for family dinners or special occasions like St. Patrick’s Day. When cooked in a slow cooker, it becomes even easier to prepare, all you have to do is add your ingredients, set it, and let the magic happen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Cook Time On High Heat 4 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Main Course

Cuisine Irish-American

Servings 8 servings

Calories 450 kcal

Equipment

• Slow Cooker (6-quart or larger)
• Cutting board & sharp knife
• Measuring Cups & Spoons
• Tongs or a Large Fork
• Serving Platter or Bowl

Ingredients

  

• 3 –4 lb corned beef brisket with spice packet
• 4 cups beef broth or water for a milder flavor
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 bay leaf
• 1 tsp black peppercorns
• 5 –6 small red potatoes halved or quartered
• 4 medium carrots peeled and cut into chunks
• 1 small onion cut into wedges
• 1/2 head green cabbage cut into thick wedges

Instructions

 

Step 1: Prep Your Ingredients (10–15 minutes)

• Start by rinsing your corned beef under cold water to remove any excess salt from the packaging. Pat it dry with paper towels. Then, peel and chop your carrots, slice the onion into wedges, and cut your potatoes into halves or quarters depending on their size. Set the cabbage aside for now—we’ll add that later.
• Pro Tip: Don’t skip rinsing the beef! It helps prevent the broth from getting too salty.

Step 2: Layer the Slow Cooker (5 minutes)

• Place the potatoes, carrots, and onion on the bottom of your slow cooker. Lay the corned beef brisket on top of the veggies, fat side up. Sprinkle the seasoning packet over the beef (if it came with one).
• Putting the veggies on the bottom helps them soak up all that meaty goodness as it cooks.

Step 3: Add the Liquids and Flavor (2 minutes)

• Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Add a bay leaf and black peppercorns. Cover with the slow cooker lid.

Step 4: Cook Low and Slow (8–10 hours on LOW or 4–5 hours on HIGH)

• Set your slow cooker to LOW and let it work its magic for 8–10 hours. If you’re short on time, you can set it to HIGH and cook for 4–5 hours, but I recommend the low setting for the most tender beef.
• Pro Tip: Resist the urge to lift the lid too often—each peek can lower the temp and slow down cooking.

Step 5: Add the Cabbage (Last 1.5–2 hours)

• About 1.5 to 2 hours before serving (if cooking on LOW), tuck the cabbage wedges around the beef. Let them steam and soften right in the flavorful broth.
• If you prefer your cabbage with more bite, add it only 1 hour before the beef is done.

Step 6: Serve and Enjoy!

• Once the beef is fork-tender, remove it carefully and let it rest for 10–15 minutes before slicing. Serve it up with the cooked veggies and drizzle some of the broth on top for extra flavor.
• Pro Tip: Always slice corned beef against the grain—it keeps the meat tender and easier to chew.

Notes

Nutritional Value (Per Serving – Approximate)

• Calories: 450–500
• Protein: 35g
• Fat: 25g
• Saturated Fat: 8–10g
• Carbohydrates: 20–25g
• Fiber: 3–4g
• Sugar: 4g
• Sodium: 1100–1300mg (corned beef is naturally salty)

Nutritional values may vary depending on the brand of corned beef, broth, and specific portion sizes. If you’re watching sodium intake, you can rinse the beef well and use low-sodium broth or water to lower the saltiness.

 

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Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.

Keyword crock pot, slow cooker corned beef and cabbage, slow cooker meals