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.
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.