Slow Cooker Corned Beef and Cabbage with Potatoes and Carrots (Easy Crockpot Dinner)

This slow cooker corned beef and cabbage recipe delivers classic comfort with a hands-off method that fits busy schedules. The flavors deepen gently over hours, producing fork-tender beef, buttery potatoes, and sweet carrots with minimal prep.

This guide goes beyond the basics. You’ll get a clear recipe card, smart ingredient swaps, timing control tips, slicing advice, and make-ahead storage guidance so the dish turns out right every time.

Recipe Card: Slow Cooker Corned Beef and Cabbage

Prep Time: 20 minutes
Cook Time: 6–9 hours (plus cabbage finish)
Total Time: 6 hours 30 minutes to 9 hours 30 minutes
Servings: 6–8

Ingredients

• 3 to 3½ lb corned beef flat, trimmed
• 1½ cups low-sodium beef broth
• 1 tablespoon apple cider vinegar
• 1 large white onion, sliced
• 4 cloves garlic, smashed
• 4 large carrots, cut into chunks
• 6 medium red potatoes, halved (or 1½ lb baby potatoes)
• 1 small green cabbage, cored and cut into wedges
• 1 teaspoon whole mustard seeds
• 1 teaspoon black peppercorns
• 2 bay leaves
• Optional garnish: chopped parsley

Instructions

1. Arrange the sliced onion and garlic in the bottom of a slow cooker.
2. Rinse the corned beef under cold water, pat dry, and place it fat-side up over the onions.
3. Sprinkle the included seasoning packet over the beef, then add mustard seeds, peppercorns, and bay leaves.
4. Nestle the carrots and potatoes around the beef.
5. Pour in the beef broth and apple cider vinegar, keeping the beef partially submerged.
6. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is tender.
7. Add the cabbage wedges during the final 60–90 minutes on LOW or 45–60 minutes on HIGH.
8. Rest the beef for 10 minutes, then slice against the grain and serve with vegetables and cooking juices.

Helpful Notes

• Keep the lid closed as much as possible to maintain steady heat.
• For a firmer cabbage, add it later in the cooking window.

Why the Slow Cooker Works So Well for Corned Beef

Corned beef benefits from gentle, moist heat that slowly relaxes the muscle fibers. The slow cooker maintains a consistent temperature that prevents the meat from tightening or drying out.

The enclosed environment also traps aromatic steam. This allows the spices, onion, and garlic to permeate the beef without overpowering it.

Choosing the Best Cut for Tender Results

A corned beef flat is leaner and slices neatly, making it ideal for serving. It also fits better in most slow cookers without folding.

If you prefer richer texture, a point cut works too. It has more fat and shreds easily, but the slices won’t be as uniform.

Vegetable Timing: Getting the Texture Right

Root vegetables like potatoes and carrots hold their shape during long cooking. Adding them at the start allows them to absorb seasoning from the broth.

Cabbage cooks quickly and can turn mushy if added too early. Adding it near the end preserves structure and a mild sweetness.

Flavor Building Without Extra Steps

The seasoning packet provides the signature profile, but whole spices add depth. Mustard seeds bring warmth, while bay leaves add a savory backbone.

A splash of apple cider vinegar balances the saltiness. It brightens the broth without making the dish taste acidic.

Slicing Corned Beef the Right Way

Always slice against the grain. This shortens the muscle fibers and makes each bite more tender.

Letting the meat rest before slicing keeps juices inside. Cutting immediately can cause moisture loss and dryness.

Serving Ideas and Simple Pairings

Serve the beef and vegetables in shallow bowls with ladles of broth. The broth acts as a light sauce and keeps everything warm.

For a complete plate, add crusty bread or steamed green beans. Keep sides simple to let the main dish shine.

Make-Ahead, Storage, and Reheating Tips

This recipe is excellent for meal prep. Store beef and vegetables separately in airtight containers for up to four days.

Reheat gently on the stovetop with a splash of broth. Low heat prevents the beef from tightening during reheating.

Common Mistakes and How to Avoid Them

Overcooking on high heat can make the beef crumbly. If you have time, the low setting produces more consistent results.

Skipping the rinse can make the final dish overly salty. A quick rinse removes excess surface brine without reducing flavor.

Frequently Asked Questions

Can I cook this entirely on high?
Yes, but monitor texture closely. High heat shortens the cooking window and increases the risk of dry beef.

Do I need to add extra salt?
No additional salt is usually necessary. Corned beef and broth provide sufficient seasoning.

Can I use a different potato?
Yukon gold potatoes work well. They hold their shape and develop a creamy interior.

What if my beef is tough after cooking?
It likely needs more time. Continue cooking in 30-minute increments until fork-tender.

Can I freeze leftovers?
Yes, but freeze the beef without cabbage for best texture. Thaw overnight in the refrigerator before reheating.

This easy slow cooker corned beef and cabbage delivers reliable results with minimal effort. With the right timing and slicing technique, it’s a comforting, crowd-pleasing dinner that fits seamlessly into a busy week.

Slow Cooker Corned Beef and Cabbage with Potatoes and Carrots

This slow cooker corned beef and cabbage recipe makes a hearty, hands-off dinner with fork-tender corned beef, buttery potatoes, sweet carrots, and perfectly cooked cabbage. A simple spice blend and beef broth create a savory cooking liquid, while adding the cabbage at the end keeps it tender without turning mushy. Ideal for an easy family meal and great for leftovers.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 9 hours hrs

Resting Time 10 minutes mins

Total Time 9 hours hrs 30 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 520 kcal

Ingredients

  

For the slow cooker

• 3 lb corned beef flat about 3 to 3 1/2 lb
• 1 packet corned beef seasoning packet from the corned beef package
• 1 can beef broth about 14.5 oz (low-sodium preferred)
• 1 white onion small; chopped or sliced
• 3 cloves garlic minced or smashed (3–4 cloves)

Vegetables

• 4 carrots cut into bite-size chunks (or 2 cups baby carrots)
• 6 red potatoes medium; halved or quartered (or 1 1/2 lb baby potatoes)
• 1 head green cabbage small; sliced or cut into wedges

Instructions

 

Cook the beef and root vegetables

• Prep the vegetables: chop carrots and potatoes into bite-size pieces (or use baby carrots and baby potatoes). Slice the cabbage and set it aside to add later.
• Add the onion and garlic to the bottom of the slow cooker.
• Rinse the corned beef under cold water and pat dry. Place it in the slow cooker on top of the onion and garlic.
• Sprinkle the seasoning packet evenly over the corned beef. Add the carrots and potatoes on top and around the beef.
• Pour in the beef broth.
• Cover and cook until the beef is tender: 8 hours on LOW or 4 hours on HIGH.

Add cabbage and finish

• Add the sliced cabbage to the slow cooker.
• Cover and continue cooking: 2 hours on LOW or 1 hour on HIGH, until the cabbage is tender.
• Remove the corned beef and rest it for 10 minutes. Slice against the grain and serve with the vegetables and cooking broth.

Notes

• For the best texture, add the cabbage near the end so it turns tender without becoming overly soft.
• Slice the corned beef against the grain for the most tender bite.
• Rinsing the corned beef briefly helps reduce excess surface brine.
• Cooking on LOW is more forgiving and helps the beef stay juicy.