Slow Cooker Corned Beef and Cabbage with Potatoes

Name: Slow Cooker Corned Beef and Cabbage with Potatoes
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Cuisine: Irish-American
Ingredients: 4 lb Corned beef brisket with spice packet; 1 piece Yellow onion, cut into large wedges; 1 lb Red potatoes, halved; 4 pieces Carrots, peeled and cut into 2-inch chunks; 3 cloves Garlic, minced; 2 cups Beef broth; 12 oz Guinness or dark stout beer; 1 piece Small head of green cabbage, cut into wedges

Finished slow cooker corned beef served with cabbage, potatoes, and carrots.

Mia Garcia

Published: May 20, 2026

Categories: Vegetables, Beef

Tags: Dinner, Beef, Slow Cooker, One-Pot, Irish, St. Patrick's Day

Slow Cooker Corned Beef

Tender, melt-in-your-mouth corned beef with root vegetables and cabbage, slow-cooked to perfection.

Prep Time:15 minCook Time:480 minTotal Time:495 minServings:6Difficulty:Easy

There is nothing quite as comforting as the aroma of corned beef wafting through the house on a chilly afternoon. This recipe is my absolute go-to for St. Patrick's Day, but honestly, it’s far too delicious to save for just once a year. By letting the brisket simmer low and slow, the tough fibers break down into buttery, succulent slices that pair perfectly with the earthy sweetness of cabbage and carrots.

The secret to a really great corned beef lies in the timing. Adding the vegetables at the right moment ensures they soak up all those pickling spices and beef juices without turning into mush. I love serving this with a generous dollop of grainy mustard or creamy horseradish sauce for that extra kick. It’s a complete meal in one pot that makes clean-up a breeze and leaves everyone asking for seconds.

Nutrition (per serving)

Calories:550 kcal

Protein:35 g

Carbs:24 g

Fat:32 g

Directions

1

Place the sliced onion at the bottom of a 6-quart slow cooker to create a base for the meat.
2

Rinse the corned beef brisket under cold water to remove excess salt, then place it on top of the onions, fat side up.
3

Sprinkle the contents of the included spice packet over the beef and add the minced garlic.
4

Arrange the potatoes and carrots around the sides of the brisket.
5

Pour the beef broth and the beer into the slow cooker; the liquid should come about halfway up the side of the beef.
6

Cover and cook on the low setting for 8 to 10 hours.
7

During the last 2 hours of cooking, carefully nestle the cabbage wedges into the cooking liquid around the beef.
8

Once the beef is fork-tender, remove it from the slow cooker and transfer to a cutting board. Let it rest for 15 minutes.
9

Slice the beef against the grain into thin slices and serve alongside the vegetables with a drizzle of the cooking liquid.

Ingredients

Corned beef brisket with spice packet:4 lb
Yellow onion, cut into large wedges:1 piece
Red potatoes, halved:1 lb
Carrots, peeled and cut into 2-inch chunks:4 pieces
Garlic, minced:3 cloves
Beef broth:2 cups
Guinness or dark stout beer:12 oz
Small head of green cabbage, cut into wedges:1 piece

Tips & Notes

Always slice the corned beef against the grain to ensure every bite is tender rather than chewy.
If you prefer a less salty flavor, you can soak the brisket in cold water for an hour before cooking, then discard that water.
Leftovers make the absolute best Reuben sandwiches the next day!