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.
- Cover the bottom of a 6 qt crockpot with sliced onions.
- 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.
- Pour beer around the sides of the corned beef and drop garlic cloves into the beer.
- Cover and cook on low for 5 hours.
- Add carrots and potatoes to the slow cooker, season to taste with salt and pepper. Cover and cook on low for 2 more hours.
- 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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Crockpot Corned Beef
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 medium onion sliced into rings
- 3 lbs corned beef brisket 3-4 lbs, flat cut with spice packet
- 2 Tablespoons honey or brown sugar
- 14.9 oz Guinness or beef/chicken stock
- 6 cloves garlic whole
- 3 cups baby carrots
- 1 lb baby potatoes cut in half
- salt and pepper or seasoned salt to taste
- 1 head green cabbage small head, quartered
Things You’ll Need
Before You Begin
- You can substitute the Guinness beer with other beer brands or chicken/beef broth. We prefer Guinness draught. The corned beef will not taste like beer.
- If you don’t like honey, you can substitute with an equal amount of brown sugar.
- 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.
Instructions
- Cover the bottom of the crockpot with sliced onions.1 medium onion
- Drain and rinse the corned beef, then place it fat side up on top of the bed of onions in the crockpot.3 lbs corned beef brisket
- Sprinkle with the seasoning packet and drizzle with the honey.2 Tablespoons honey
- Pour beer around the sides of the corned beef and drop the garlic cloves into the beer.14.9 oz Guinness, 6 cloves garlic
- Cover and cook on low for 5 hours.
- Add carrots and potatoes to the slow cooker, season to taste with salt and pepper. Cover and cook on low for 2 more hours.3 cups baby carrots, 1 lb baby potatoes, salt and pepper or seasoned salt
- Add cabbage, cut side facing up, and season to taste. Cover and cook on low for another 2 hours.1 head green cabbage
Expert Tips & FAQs
- Store in an air-tight container in the refrigerator for up to 4 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Lynda Brown says
I love the way you give quantities for each ingredient in the instructions. The results were amazing, tasty, tender and very easy. Thank you!
Amanda Davis says
Thank you Lynda! We are so glad the ingredient additions to the instructions is helpful!
Leanne Snell says
It says to add seasoning packet but it is not mentioned in the ingredients??
Amanda Davis says
It’s referring to the seasoning packet that comes with the packaged corned beef. :)
Angela B says
I am excited to try this recipe! I was wondering if it makes a difference if I add the carrots, potatoes and cabbage all together after the initial 5 hour of cooking? Then it would eliminate the last step. Thanks!
Amanda Davis says
The carrots and potatoes will need longer to cook than the cabbage does. That’s why you add the cabbage so close to the end :)
Dianne S. says
This sounds amazing and so simple. I have a large crockpot and two 4 pound corned beefs. How long should I cook them and should I double the other ingredients? Also wondering if I should rotate them at some point? Thank you!
Amanda Davis says
Hi Dianne! As long as your crockpot is large (6-7 qt) you should be able to cook both corned beef. You will likely have to double the ingredients (except the vegetables). You can either stack them flat, one on top of the other, or side by side if they will fit that way. Increase the cooking time to 8-10 hours on low. You shouldn’t have to rotate them.
Dianne S. says
Perfect! Everyone loved it! 8 1/2 pounds of corned beef almost completely gone, they only left us enough for a couple of sandwiches today. I took your advice and 10 hours was spot on. I doubled the Guinness, cooked them side by side and did not rotate them. They came out tender, juicy and very flavorful. They crumbled a little when slicing, but we didn’t mind. I typically save the cooking water to make soup and I can’t wait to see how this one turns out! Thank you!
Amanda Davis says
Oh I’m so glad to hear that! It looks amazing, thanks for sharing!
Sandra E. Garza says
I have a large crock pot and a 7lb corn beef should I just double the ingredients and time .I rarely use the crock paret so just wondering about the timing!…thanks …sandi