Crockpot Corned Beef and Cabbage

Plate of sliced corned beef with cooked potatoes, carrots, and cabbage wedge by the crockpot it was cooked in.

Crockpot Corned Beef and Cabbage is one of those easy, hearty meals that always feels a little extra special, whether it is St. Patrick’s Day or just a cozy weekend at home. The slow cooker makes the corned beef wonderfully tender while the potatoes, carrots, and cabbage soak up all that savory flavor.

Prep Time15

Cook Time8

Total Time8 15

Servings: Servings

Author: Carlee

Ingredients

2 pounds red potatoes
¾ pound baby carrots
1 onion
5 cups water
2 beef bouillon cubes
3-4 pounds flat cut corned beef brisket
1 small head cabbage

Instructions

Wash the 2 pounds red potatoes and cut into large chunks. Chop the onion into large pieces as well.
Add potatoes, ¾ pound baby carrots, 1 onion, 5 cups water and 2 beef bouillon cubes to a 6 or 7 quart slow cooker. Nestle the 3-4 pounds flat cut corned beef brisket in with the veggies.
Cook on high for 6-7 hours or low for 7-9.
Cut the 1 small head cabbage into 8 wedges (or chop into chunks for quicker cooking). Add to the crockpot and cook for 1-2 more hours, or until the cabbage is cooked to your liking and the corned beef is tender when pierced with a fork.
Remove the corned beef and allow to rest for 15 minutes. Be sure to slice it against the grain.

Nutrition

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