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.

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).

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

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.

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.

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.