Crockpot Corned Beef

This crockpot corned beef with baby carrots, potatoes, and cabbage is slow-cooked for 9 hours creating an incredibly tender and juicy slab of salt-cured brisket.

Why this recipe works

Although you will need to intervene a few times to add the veggies, cooking corned beef in the crockpot is one of the easiest ways to make this brisket. It’s tender, juicy, and flavorful when the ingredients have plenty of time to mingle together in the slow cooker.

Crockpot corned beef leftovers are fantastic for using in other dishes. Use leftovers to make a corned beef sandwich with pickles and sauce, a delicious party appetizer like Reuben dip, or for breakfast, corned beef hash.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – There are a two different types of corned beef brisket you can use for this recipe. There is point cut and flat cut. I prefer to use flat cut as it cooks more evenly compared to point cut. Point cut has more fat, producing more flavor, however, the flat cut will give you more beef + a bit of fat for flavor. It’s the best of both worlds.

BEER – Chicken/beef broth or water can be substituted for the Guinness, as well as other types of beer. There is no taste of beer in the finished dish. You can use half water or broth and half beer if preferred.

How to Make Crockpot Corned Beef

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Cover the bottom of a 6 qt crockpot with sliced onions.
2. Drain and rinse the corned beef, then place it fat side up on top of the bed of onions in the crockpot. Sprinkle with the seasoning packet and drizzle with the honey.
3. Pour beer around the sides of the corned beef and drop garlic cloves into the beer.
4. Cover and cook on low for 5 hours.
5. Add carrots and potatoes to the slow cooker, season to taste with salt and pepper. Cover and cook on low for 2 more hours.
6. Add cabbage, cut side facing up, and season to taste. Cover and cook on low for another 2 hours.

Frequently Asked Questions & Expert Tips

Beer adds depth and flavor, though you will not be able to taste it in the finished meal – similar to how you cook with wine. If you prefer not to use beer, you can simply substitute it with chicken or beef broth.

Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.

Yes, you can make corned beef in the instant pot. Check out our instant pot corned beef recipe on how to do so. We can also show you how to make your corned beef and cabbage in a stockpot with homemade brine.

This is likely due to not cooking it long enough. Some crockpots run hotter while some don’t heat up as much. If your corned beef is tough, continue cooking it on low until it is tender.

Always slice against the grain. This shortens the muscle fibers, making the meat more tender.

Serving Suggestions

Slice your corned beef against the grain. You can cut it thin or thick, depending on your preference. Serve with a sprinkle of freshly chopped parsley if desired.

While corned beef does have roots in Ireland, it’s mostly popular in America and typically enjoyed during St. Patrick’s Day celebrations. It’s an Irish-American tradition curated from immigrants in New York that’s mashed together with Jewish culture (salt-cured beef purchased from kosher butchers) and has since been a mainstay during the holiday, but can certainly be enjoyed year-round.

More St. Patrick’s Day Recipes

• Irish Stew
• Fried Cabbage
• Irish Soda Bread
• Reuben Sandwich
• Boozy Leprechaun
• Colcannon Mashed Potatoes

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