Crock Pot Corned Beef Dinner

Made this tonight and got rave reviews! The glaze was delicious and changed the way I'll make corned beef from now on.

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I've never had much luck cooking corned beef in crock pot, until tonite. The meat was SOOOOOOO tender & flavorful!!! I did add some leftover chopped onion to it. We just wanted some rhutabaga to along with, so I cooked that seperately & NOT in the meat juices. Will DEFFO make it this way again!!! THANKS for sharing!!!

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10 stars!!! I finally was able to use my rainchecks from St. Patrick's day. Our stores ran out of the corned beef. So it was a belated corned beef dinner. I used baby carrots as I didn't want to bother peeling carrots and added a bottle guinness stout beer to the beef in the crock pot. So tender and flavorful and like all the other reviewers, I loved the glaze. Thank you!!

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Great recipe. Took it to a potluck and everyone demolished it. Will definately make again.

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This recipe was my very first ever attempt at cooking Corned Beef...I made this last night for our St. Patrick's Day dinner...and my whole family was blown away! Even the picky eaters for whom I secretly had a back meat for, just in case they wouldn't eat it, gobbled it up!!..5 stars all the way!

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LOVED it! So easy and yet so good. The glaze easily made it the best corned beef I've ever had. I was nervous the spicy mustard would be too spicy as I like things milder, but it wasn't. I'm not sure I can wait until next year to have it again!

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This is the BEST Corned Beef my family has every had. We are still raving about it. It's so tasty! Thank you for the wonderful recipe.

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For OAMC buffs, I had to add that I re-used the broth and bought two more roasts and am making them now, so I can pre-do and vacuum seal them with the mustard glaze for a future fast company meal, or slicing meat for sammies. ___________________________This was the best recipe I've made for corned beef. I used chix broth instead of water -- as I planned to use it later for cabbage soup. It was truly a difficult thing not to lift that cover and taste! I also made this with RECIPE #83524 Frizzled Cabbage, for a richer cabbage component. Lastly, I made it over a few days, ad I found that 11 hours did not suffice for the size of roast I used, so I had to serve it on a different day and give it a longer cooking time. I went ahead and put the roast in the baking dish with the mustard mix covering it and refrigerated it, and saved the broth back until the following day when I could come home nad chop the veggies, boil, and backe the roast for a fast pull-together. Tremendous meal!

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A big winner with my family. I did it on the stove top in about 3 hours. Then baked as directed. I didn't use any potatoes but added parsnips and celery and cooked the cabbage separate. (I like it fried with bacon!) The glaze was the definite winner in this recipe. It would be good on a pork loin as well.

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For many years I have cooked my St. Patrick's Day corned beef the traditional way--by boiling it. The beef always ended up coming out tough and stringy every time. So this year I decided to try something different--the crock pot method. I used this recipe, and it worked absolutely GREAT for me! I was so pleased! The cooked meat was one nice, solid piece, with no stringiness at all, and the glaze was the coupe d'gras--really yummy! I loved the way things were organized so that all elements of the dinner were done at the same time! No seasoning packet was included with my beef, so I used a heaping tablespoon of pickling spice (which has the identical ingredients); I did forget to put in the onion, bay leaves and garlic cloves--but it didn't seem to make a difference at all in the end product; and I halved the amounts listed for the glaze ingredients (which proved to be more than adequate). Other adaptations I found beneficial and am passing on to future users: I cooked the meat for 4 hours on High, and then 4-5 hours on Low (saves time); strained the liquid before adding the potatoes to it (to eliminate the spices infiltrating and sticking to the veggies); and lined my baking pan with foil (as the glaze has a tendency to drip down and burn). Overall, I recommend this recipe highly--and plan to use it again next year for my Irish feast!

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I have only been with Recipezaar for a few months and I have already made this beef twice! I am not a mustard fan at all, but this glaze is WONDERFUL! I didn't make the veggies with it the 2nd time as I was just craving the meat. I make the glaze with Splenda brown sugar and love it. Do put down foil in your baking dish before adding the beef and glaze and it does turn hard and is difficult to get our of your pan. Thanks so much, Shabby, for a great recipe!

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No need to get up early. Put your crock pot on a timer. Place beef in pot and top with ice cubes before you go to bed.

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great recipe! i was short on time, so i cooked it in the slow cooker for 5 hours on high and followed the rest of the recipe. it turned out perfectly!

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Wholy cow this is good!! I have made corned beef many times but really enjoyed this recipe. I almost messed it up though. I started it at 5:30 a.m.(got up early like recipe said). At 9:30 got to thinking about it as it was smelling so good. I remembered the recipe saying something about garlic, onion, bayleaves. In my 5:30 daze and confusion I did not add it to the crockpot, it is not listed in the directions to add those ingredients so I forgot about them. I did add them at 9:30 & it still worked out. I cooked for 9 hrs as it was getting a little dry. I also used regular red potato chunks and regular carrots. I passed melted butter to top the veggies. Made 1/2 the glaze just for my meat and thought it tasted icky so I only put a spoonful on. Oh was I wrong. Once cooked the glaze ROCKS! Thanks Shabby!

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Just made this for the second time - it is DELICIOUS!!! This is now my "go to" corned beef recipe! I think baking it in the oven with the glaze dries it out just enough while adding a delicious sweet glaze. YUMMY!!!

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Happy St Pats Day! I cannot wait until corned beef goes on sale after St Pats Day to make this again...I made this recipe exactly as it was written, and I would not change a thing. Just make sure to put the corned beef with the glaze on tin foil, or you may as well throw away the pan. Potatoes were melt in your mouth, and the corned beef was very tender and delicious. I will definately be adding this to my cookbook "bests"!

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Made this today for St. Patrick's Day dinner. I was also worried about the glaze because I typically don't like the spicier mustards and it did smell very strong before cooking - but I followed the directions exactly, and it turned out SO delicious! Even the kids ate it (and that says a LOT!). This recipe is amazing! I will definitely make it again.

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I didn't have time to make the glaze because we had company over and I mis-timed the meal, but it was fabulous! I CAN'T WAIT to make it with the glaze!!!

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This is similar to how I've always made Corned beef, however this will be my first time to utilize the crock pot! I intend to cook it when I go to bed tonight and then chill it. My glaze is like your except I also add apricot (or orange in a pinch) marmalade to it, cutting back on the sugar. By chilling it first I can then slice it neater, push it back together, glaze and reheat in the oven while the veggies cook. The glaze makes a huge difference and no matter how big a cut of meat I buy, I NEVER have leftovers!

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