Amazing Crock Pot Corned Beef

"Everything goes into the pot at the same time, makes things so much easier. Turns out great every time!!"
photo by VickyJ photo by VickyJ
photo by VickyJ
photo by VickyJ photo by VickyJ
photo by VickyJ photo by VickyJ
Ready In:
9hrs 35mins




  • Place the potatoes, carrots and cabbage in a 5-quart slow cooker.
  • Cut brisket in half; place over vegetables.
  • Add the water, caraway seeds and contents of spice packet.
  • Cover and cook on low for 9-10 hours or till meat and veggies are tender.

Questions & Replies

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  1. I added the veggies half way through and they still all ended up mushy! The meat is OK,but I roasted it in the oven with a brown sugar, mustard glaze for 30 minutes - so much better!!! And thank goodness I had half of my head of cabbage left - I just steamed it real quick. The cabbage in the crock pot was a mushy mess - YUCK!!
  2. I made this as posted, except since I was in a hurry to put it together, forgot the carrots. Also, did not add water at all. Cooked for 9 hours, delish. I have never made corned beef that turned out this good!! Thanks Carol
  3. First time I used crockpot for corned beef. I used 1 pound whole carrots, 2 pounds whole new potatoes, 2 onions halved placed on bottom meat on top. (Cooked cabbage separate) I cooked it 7 hours on low. Thanks so much for posting this, it turned out great. The corned beef very tender and did not shrink as much as on top of the stove. Thanks again for a great St. Patricks Day dinner when I came home from work!
  4. This was the first time I cooked corned beef. My husband was a big fan but me not so much. I put the beef at the bottom to try to avoid a total mushfest with the veggies. It didn't work they were all mush. The meat was very tender. I might try it again but add the veggies later. Thanks.
  5. Best corned beef I have ever made. . .texture was perfect. Unfortunately the veggies were way overdone and falling apart; next time I will simply leave carrots and potatoes whole. I put the cabbage on top of the meat so it didn't get waterlogged which worked great. Also added one whole onion, cut into quarters which had AMAZING flavor! NOTE: I made this again for St. Pat's Day 2010. I added the cabbage after 5 hours and it was still too mushy, so next time I will add it for just the last 2 hours of cooking.


Greetings from God's country, the beautiful state of Oregon. We have very cold winters here so I stay indoors & cook alot in the winter months. I love trying out new recipes. Thankfully my dear husband is game for anything, he'll eat it even if it turns out bad. Like the chicken & dumplings that turned out to be chicken & dumpling soup!!! I'm 58 yrs. old & have been in the kitchen for many years & find RecipeZaar my favorite cookbook, don't know how I got along without it.
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