Description

This Slow Cooker Corned Beef and Potatoes recipe is a classic, comforting dish perfect for a hearty meal. Tender corned beef brisket slow-cooked with baby carrots, onions, and potatoes in a flavorful broth infused with apple cider vinegar and seasoned to perfection. Ideal for an easy, hands-off cooking experience, this recipe yields juicy, flavorful meat and perfectly cooked vegetables, garnished with fresh parsley for a touch of freshness.

Ingredients

Scale

Meat and Seasoning

3-4 lb corned beef brisket with seasoning packet
Salt and pepper, to taste

Vegetables

1 lb baby carrots
1 large onion, quartered
2 lbs baby potatoes, halved

Liquids and Fats

4 cups beef broth
1/4 cup apple cider vinegar
2 tablespoons butter

Garnish

Fresh parsley for garnish (optional)

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Instructions

Prepare the slow cooker: Place the corned beef brisket in the bottom of the slow cooker with the fat side up to allow the fat to baste the meat during cooking.
Add vegetables and seasoning packet: Sprinkle the seasoning packet that comes with the corned beef over the meat. Add the baby carrots, quartered onion, and halved baby potatoes around and on top of the brisket.
Add liquids: Pour the beef broth and apple cider vinegar over the meat and vegetables to provide moisture and acidity, which helps tenderize the beef.
Cook slowly: Cover the slow cooker and cook on low heat setting for 8-10 hours. Cooking slowly at low heat allows the tough corned beef brisket to become tender and easily shreddable with a fork.
Rest and slice: Once cooked, remove the corned beef from the slow cooker and let it rest for a few minutes. Slice the meat against the grain to ensure tenderness.
Serve with vegetables: Plate the sliced corned beef alongside the slow-cooked potatoes, carrots, and onions. Drizzle with some cooking liquid for extra flavor and melt the butter over the hot vegetables. Garnish with fresh parsley if desired.

Notes

Cooking times may vary depending on the size of the brisket and slow cooker brand; check tenderness with a fork before the 8-hour mark if possible.
For extra flavor, you can brown the corned beef in a skillet before slow cooking.
If you prefer a thicker gravy, remove vegetables and meat once cooked and reduce the cooking liquid on the stovetop with a slurry of cornstarch and water.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Use fresh parsley as a garnish to add color and brightness to the dish.