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Slow Cooker Corned Beef slices on a white plate with baby carrots and potatoes, garnished with parsley

Slow Cooker Corned Beef

Slow Cooker Corned Beef takes just 10 minutes of prep and delivers melt-in-your-mouth tender meat every single time. It’s my go-to slow cooker recipe for St. Patrick’s Day—or honestly, any busy weeknight when I need serious flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3- pound corned beef brisket plus pickling spice packet
  • 8 whole cloves
  • 4 cloves garlic peeled
  • 2 bay leaves
  • 2 cups water or more as needed
  • 24 baby carrots tops trimmed to 2 inches
  • 1 pound baby Dutch potatoes
  • 2 tablespoons chopped fresh parsley leaves

Method
 

  1. Place the corned beef brisket, fat side up, into your slow cooker. Sprinkle the included pickling spice evenly on top.
  2. Stud the brisket with whole cloves, pressing them gently into the top layer of fat.
  3. Add peeled garlic cloves, bay leaves, and 2 cups of water into the slow cooker. If needed, add more water to ensure the brisket is submerged by at least 1 inch.
  4. Cover and cook on low for 4-5 hours (this is your hands-off time to relax).
  5. Add the baby carrots and potatoes directly into the slow cooker around the brisket.
  6. Cover again and continue cooking on low for 2-3 additional hours, or until the vegetables are tender and the brisket easily slices.
  7. Remove the brisket and slice thinly against the grain. Serve immediately, garnished with fresh parsley if desired.

Notes

Reheat like a pro: Warm slices in a bit of the cooking liquid on low heat for microwave-free reheating.