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Slow Cooker Corned Beef
From just 6 ingredients and your crock pot, you’ll get the most tender and flavor slices of beef brisket with this recipe for Slow Cooker Corned Beef!
A TENDER CROCKPOT DINNER RECIPE
When you hear Slow Cooker Corned Beef, some people may think it’s just for St. Patrick’s Day meals. However, I’ve been quick to learn that there’s a whole other group of people who enjoy Corned Beef around Christmas time and I’m surprised I never thought of enjoying it then too. So much flavor and so versatile! Any leftovers can be tossed on some rye bread with a schemer of mustard for delicious corned beef sandwiches!
FREQUENTLY ASKED QUESTIONS:
Can I make this without beer? Yes, you bet you can. Just replace it with more beef broth or if you’re light on the broth, just use water. If it’s the alcohol that you’re concerned about, grab a non-alcoholic beer so you still get the flavor profile that you’d be aiming for. What else can I add to this? This corned beef would be even more tasty if you added some thick cut, diced potatoes. I’d suggest using about a pound or so. Cabbage would also be a great and you know it pairs well already. If you want to try adding some of that, I’d suggest using about ½ of a head in place of the celery. Can I cook this on high to speed it up? Nope. This is one of those Slow Cooker meals that needs to cook on low and slow only. Trying to cook this on high will not give you that tender beef that you know and love. You have to put in the time and let it cook. What to serve with Corned Beef? If you check out some of the pictures I’ve included throughout this post, you’ll see I served it on my favorite rye bread to make some irresistible Corned Beef Sandwiches with a side of Irish Slaw. Trust me, these two were made for each other! But this would also be good with some Mashed Potatoes, Ranch Smashed Potatoes, Sweet Potatoes, Green Bean Casserole, steamed vegetables, or other side dishes you enjoy with a hearty and comforting meal. Why did my roast not turn out tender? If you leave the lid on and resist the urge to check on the meat or move it around while it’s supposed to be cooking, you should end up with a super tender roast. If you open the lid to peek on it or move the beef around the roast will turn out less tender. This is one of those recipes that once you set it up, just forget about it. If you did that and it’s still not tender, I’d check on the Slow Cooker and make sure it isn’t broken and is heating evenly.Additionally, I like to keep the liquid from cooking that is in the Slow Cooker and sometimes I will drizzle some of the liquid over the beef if it seems like it’s drying out some. The liquid helps keep the beef moist. How should I store leftovers? Keep leftovers in the fridge for up to 3 days or keep them longer by popping any leftovers in a safe container for the freezer and freeze them for up to 3 months. Thaw them in the fridge overnight before reheating. Any tips for reheating the roast? I know sometimes I can worry if something will dry out when I am reheating it, but that’s why I like to keep the extra liquid from cooking the beef on hand. When reheating, sometimes I will add some of that leftover liquid to help keep it moist and flavorful as it reheats. I also prefer to use the oven over the microwave for even reheating and I can cover leftovers with foil to keep them from browning if needed and I can’t do that in the microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
large onion– when prepping it, dice it into large pieces.
carrots– peeled and cut in to large chunks
celery stalks– when prepping, cut in large chunks
corned beef brisket– keep the seasoning packet because we use it.
unsalted beef stock
lager beer– I used Yuengling, but any brand of traditional lager that you enjoy the taste of will work for this recipe.
HOW TO MAKE SLOW COOKER CORNED BEEF
Place the onion, carrots, and celery into the bottom of an 8-quart slow cooker. Place the corned beef on top and sprinkle the seasoning mix over everything.
Pour in the beef stock, followed by the beer.
Place on low for 8-9 hours; I suggest using the low setting. Remove the corned beef from the cooker and discard the vegetables; leave the liquid in the pot.
Slice and serve with some of the liquid drizzled on top to keep it moist.
CRAVING MORE RECIPES?
Instant Pot Corned Beef
Corned Beef Hash
Reuben Dip
Reuben Egg Rolls
Reuben Casserole
Reuben Sliders
Print
Slow Cooker Corned Beef
Tender slices of tender corned beef with flavorful broth all made in the Slow Cooker
Course Dinner, Main CourseCuisine American
Prep Time 10 minutes minutesCook Time 9 hours hoursTotal Time 9 hours hours 10 minutes minutes
Servings 8
Calories 395kcal
Author Brandie @ The Country Cook
Ingredients1 large onion, large dice6 carrots, peeled, cut in large chunks4 celery stalks, cut in large chunks3-4 pounds corned beef brisket with seasoning packet, drained4 cups unsalted beef stock12 ounces lager beer (can use water)
InstructionsPlace 1 large onion, large dice, 6 carrots, peeled, cut in large chunks and 4 celery stalks, cut in large chunks into the bottom of an 8-quart slow cooker. Place 3-4 pounds corned beef brisket with seasoning packet, drained on top and sprinkle the seasoning mix over everything. Pour in 4 cups unsalted beef stock, followed by 12 ounces lager beer. Place on low for 8-9 hours; I suggest using the low setting.Remove the corned beef from the cooker and discard the vegetables; leave the liquid in the pot. Slice and serve with some of the liquid drizzled on top to keep it moist.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 395kcal | Carbohydrates: 9g | Protein: 28g | Fat: 26g | Sodium: 2343mg | Fiber: 2g | Sugar: 3g
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