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This Crockpot Corned Beef is the kind of meal that basically cooks itself, but tastes like you spent all day on it. Simmered low and slow, the beef turns out fall-apart tender with crispy edges and deep flavor. Toss in potatoes and carrots, and you’ve got a full, comforting dinner all in one pot.
Corned beef is a go-to in my house when I want something hearty, comforting, and totally hands-off. It’s especially perfect for big family dinners—like St. Paddy’s Day—because everything cooks low and slow in the Crock Pot while I take care of the rest. I love how the beef turns out melt-in-your-mouth tender, packed with flavor from the Guinness, and the potatoes and carrots soak up all that goodness too. It’s the kind of meal that feels festive but couldn’t be easier to pull off.
Why You’ll Love Making Corned Beef in the Crockpot
- The slow cooker does all the work. Just toss everything in and let it simmer. How’s that for easy?
- So much flavor. The Guinness adds a rich, deep taste that takes the beef to the next level.
- Melt-in-your-mouth tender. After hours of slow cooking, the beef is juicy, tender, and packed with savory goodness.
- A full meal in one pot. With carrots and potatoes cooking right alongside, dinner is done without dirtying a bunch of pans.
Looking for a version of this with cabbage? Try my corned beef and cabbage recipe!
Recipe Ingredients
- Corned beef brisket with spice packet – These come in a bag and are usually kept in refrigerators at your local grocery store.
- Light brown sugar – The sugar adds a touch of sweetness to balance the savory flavors in the dish and enhances caramelization.
- Garlic – Fresh garlic is used for extra flavor. If you only have garlic powder, that’s also okay to use.
- Guinness beer – This Irish beer is used for that deep, rich flavor it adds to the dish and helps tenderize the meat.
- Carrots – A classic vegetable that complements the corned beef and potatoes.
- Baby potatoes – These will absorb the flavorful juices from the corned beef and beer.
- Parsley – I use fresh parsley as a garnish.
What Cut Of Meat to Use
The cut of beef used for corned beef is the brisket. The brisket is located in the front of the cow, toward the bottom, near the cow’s front legs. For corned beef, you can use a point cut or a flat cut. Point cut is typically cheaper and harder to find. It’s considered less attractive and often used if the meat will be shredded. The flat cut is much leaner than the point cut. This cut is easy to find in supermarkets and best for slicing. You could also choose the whole brisket, which will include both cuts.
How to Make Crockpot Corned Beef
Now, let’s look at the step-by-step process of making succulent crock pot corned beef, from preparing the meat to achieving that perfect tenderness. It’s a complete meal featuring meat, potatoes, and veggies all in one!
- Prep: Place the corned beef, fat side up, into the slow cooker and season it with the spice packet. Then, sprinkle with brown sugar, and add the garlic and beer.
- Cook: Cover with the lid and cook on LOW for 4 to 5 hours.
- Add: Remove the lid and add the carrots and potatoes. Cover and continue to cook for 2 to 3 more hours or until the corned beef is tender. If using cabbage, add it in one hour before the beef is done cooking.
- Test for doneness: Corned beef is cooked through when the internal temperature registers at 145˚F. To ensure accurate results, I suggest using an instant read meat thermometer.
- Rest: Take the corned beef out of the slow cooker and transfer it to a cutting board. Let it stand for 15 minutes before cutting. Then, thinly slice the corned beef against the grain.
- Serve: Garnish with parsley and serve the corned beef with the veggies.
Recipe Tips
- Broil it. If your corned beef is not browned on top, or if you like a bit more browning, put the beef under the oven broiler for a few minutes or until browned to your liking.
- Sear it. To add an extra layer of flavor and texture to the corned beef, consider searing it in a hot skillet before placing it in the slow cooker.
- Add cabbage. For a more traditional recipe, add freshly chopped cabbage 1 hour before the meat is done cooking.
- Let it rest. Allow the corned beef to rest for about 15 minutes after cooking and before slicing. This allows the juices to redistribute, keeping the meat moist and tender.
- Cut against the grain. Be sure to slice the beef against the grain for the most tender results.
What Goes With Corned Beef?
I enjoy my corned beef served with soda bread plus potatoes and carrots, but I also love corned beef with fried cabbage or a side of classic coleslaw. You can always opt to mash the potatoes. The juices from the crock pot would be so yummy spooned over mashed potatoes! If you want something more lean, you can serve it alongside roasted vegetables instead.
Ways to Use Leftovers
I look forward to reusing my corned beef leftovers, especially in a tasty Reuben sandwich! Another knock-your-socks-off idea is making a corned beef hash with your leftovers or this amazing Reuben casserole.
With leftover corned beef, you could also make a modified Cuban sandwich, try out a cool Irish taco recipe, or top your Irish nachos with leftover shredded corned beef.
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Crock Pot Corned Beef
Ingredients
- 3 pounds raw corned beef brisket with spice packet
- 2 tablespoons light brown sugar
- 5 cloves garlic, peeled and halved lengthwise
- 2 cups Guinness beer
- 1 pound baby potatoes
- 6 large carrots
- chopped fresh parsley, for garnish
Instructions
- Prep the corned beef. Place the corned beef, fat side up, in the slow cooker and season it with the spice packet. Sprinkle with sugar, add garlic, and pour the beer around it.
- Cook. Cover and cook on LOW for 4 to 5 hours.
- Add the vegetables. Remove lid and add carrots and potatoes; cover and continue to cook for 2 to 3 more hours or until tender. Corned beef is cooked through when the internal temperature registers at 145˚F. Use an instant-read meat thermometer for accurate results.
- Rest and slice. Remove the corned beef from the slow cooker and transfer it to a cutting board; let it rest for 15 minutes before cutting. Thinly slice the corned beef against the grain.
- Enjoy. Serve slices of corned beef with carrots and potatoes, and garnish with parsley.
- Extra browning. If the corned beef is not browned on top or if you like a bit more browning, put it under a broiler for 2 to 3 minutes or until browned to your liking.
Notes
- Corned Beef: The cut used for corned beef is the brisket. The brisket is located in the front of the cow, toward the bottom, and near the cow’s front legs. For this corned beef recipe, you can use a flat cut. The flat cut is much leaner than the point cut; it is easier to find in supermarkets and is best for slicing.
- Vegetables: Use any root vegetables you like, or have on hand. Potatoes and carrots are our favorites, but you can also throw in some turnips, onions, sweet potatoes, etc…
- Add cabbage: For a traditional spin on this corned beef recipe, add chopped cabbage to the slow cooker about 1 hour before the meat is done cooking.
- Store Corned Beef in an airtight container and keep it in the refrigerator for 3 to 4 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I usually use nothing because my husband is so picky. I might try the shallots though. I don’t care for fennel though.
I am allergic to garlic what can I uase instead?
I have not tried this recipe with anything other than garlic so I can’t say how it will taste with these alternatives, but I do know that some people use fennel in place of garlic, and then you can also try shallots. What do you normally use in place of garlic?
Was it cooked from frozen? I forgot to defrost 😔
Hi!
You can cook frozen meat in a slow cooker, but suggested cook time may need to be increased. I recommend using a meat thermometer to ensure meat is cooked to a minimum internal temperature of 145˚F.
Can I speed up the cook time without changing the outcome? I.e cook on high from the beginning?
Technically, you can, but brisket is not a fan of high temperature. I also haven’t tested this recipe on High so I can’t really say how it will turn out. What I do know is that, when cooked on high for too long, corned beef is likely to turn out tough and chewy. Corned beef is best when cooked over low heat.
I tried this recipe last year and it was the best ever! I am out of brown sugar this year, what would you recommend as a substitute? Thank you!!
Hi!
Happy you loved it! Thank you. 😊
You can use regular white sugar, molasses, honey, or maple syrup.
Hello,
So, no water? I am new to this crock pot stuff. Therefore, I am a little unsure.
Thank you,
Ernest
Hi!
No water, just beer. 😃
This is absolutely amazing!!!! So easy too. Thank-you so much!
Thank YOU! I am very glad you enjoyed it! 🙂
I’m excited to use this recipe later today. I have a large group so have 3 pieces of brisquet about 3.3 pounds each. I think they will all fit in the same crock pot which is large. What time adjustments do you think?
Hi!
I think that might be too much meat to go into a single slow cooker. All slow cooker recipes for meat are calculated to ensure the meat is cooked to a safe temperature. When the recipe is doubled, it takes significantly longer for the ingredients to reach the safe cooking temperature, which means that it might not cook long enough to kill any unsafe bacteria in raw meat. You can try experimenting with up to 5 pounds of meat, but I wouldn’t do more than that. And, yes, it will take longer to cook. I don’t know how much longer because I haven’t tested this recipe with a larger piece of corned beef.
Just moved in and have no sugar, but have maple syrup. How much maple syrup for a 3lb meat with carrots & potatoes? Also, when would I add it to the crock pot?
About 1 to 2 tablespoons maple syrup. You should rub it onto the meat at the very beginning.
I will tell you that I NEVER leave comments, but this was simply the best corned beef I’ve ever eaten. My husband and I agreed… this is the go to recipe from now on!
That’s great to hear! I am very glad you and your husband enjoyed it! Thank you for chiming in! 🙂
So no other liquid? It won’t dry out? An what about the cabbage
Hi!
This recipe does not include cabbage, but if you would like to add it, only use about half of one head of cabbage, and add 1 more cup of liquid.
I do have a recipe for corned beef plus cabbage, but not in the slow cooker – you can get that recipe right here: https://diethood.com/corned-beef-cabbage-recipe/
I hope this helps. 😊
Is the cabbage cooked on the side or can it be cut up and added to the crockpot?
Hi!
That’s exactly what I do. I don’t like the strong smell of cabbage in the crock pot, so I make it on the side with bacon. If interested, I have the recipe for that right here: https://diethood.com/fried-cabbage/
At the the top of this page, is the GF symbol. Please note, this recipe is not gluten free. Guinness is not gluten free and the gluten does not cook out. In order for this to be gluten free, you must use a gluten free beer or another substitution.
Does it have to b Guinness beer???
I used a can of Coors
Hi!
You can definitely use your favorite beer, it doesn’t have to be Guinness.
Do the carrots and potatoes go on top or on the side in the liquid? Also where does the garlic go?
Inside the liquid, on the sides of the corned beef.
Is this your recipe by any chance
I used Meade instead of beer. Mmmmm….
Should the brine the corned beef comes in be used in the cooking process? I have never been clear on this and most recipes do not mention it.
hello, will this corned beef taste without adding the beer? I don’t think I’d want to add it.
Sure! You can just add some beef broth in place of the beer.