Description
A classic Slow Cooker Corned Beef and Potatoes recipe that combines tender, flavorful corned beef brisket with baby carrots, onions, and potatoes. Cooked low and slow with beef broth and apple cider vinegar, this comforting meal is perfect for an easy, hands-off dinner with minimal prep.
Ingredients
Scale
Main Ingredients
- 3-4 lb corned beef brisket with seasoning packet
- 1 lb baby carrots
- 1 large onion, quartered
- 2 lbs baby potatoes, halved
- 4 cups beef broth
- 1/4 cup apple cider vinegar
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Slow Cooker: Place the corned beef brisket in the bottom of the slow cooker with the fat side facing up, ensuring even cooking and flavor.
- Add Vegetables and Seasoning: Sprinkle the seasoning packet that came with the corned beef over the brisket. Then add baby carrots, quartered onion, and halved baby potatoes evenly around the meat.
- Add Liquids: Pour 4 cups of beef broth and 1/4 cup of apple cider vinegar over the corned beef and vegetables to provide moisture and enhance flavor during cooking.
- Slow Cook: Cover the slow cooker and cook on low for 8-10 hours until the corned beef is tender and can be easily shredded with a fork.
- Rest and Slice the Beef: Remove the corned beef from the slow cooker and let it rest for a few minutes. Then slice against the grain to retain tenderness.
- Serve: Plate the sliced corned beef alongside the cooked potatoes, carrots, and onions. Drizzle with some of the flavorful cooking liquid and garnish with fresh parsley if desired.
Notes
- Cooking times may vary depending on slow cooker model; start checking at 8 hours for tenderness.
- For a richer flavor, consider searing the brisket before placing it in the slow cooker (optional).
- Use baby potatoes for even cooking and easy serving; halving helps speed their cooking time.
- Adjust seasoning of salt and pepper at the end if desired, as the seasoning packet can be salty.
- Leftover corned beef can be used in sandwiches or hash the next day.
