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Slow Cooker Corned Beef

My husband and I are both of Irish descent, but we never loved corned beef growing up. But this recipe is flavorful enough without being too fatty. I always buy the "Flat Cut" corned beef instead of the Point Cut because it's less fatty. But that also means it can be less flavorful and tender--so I use the crockpot to keep the meat moist. I always throw away the seasoning packet that comes with the corned beef because I'm not sure what's in it and I've never liked it.

Course Main Course
Prep Time 15 minutes
Cook Time 8 hours
Servings 6
Calories 285 kcal

Ingredients

  • 1 3 pound Flat Cut Corned Beef
  • 1 onion
  • 1 stalk celery
  • 4 medium potatoes peeled and halved
  • 20 baby carrots
  • 1 cup beef broth
  • 1 bay leaf
  • 1 teaspoon garlic minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 4 small green cabbages cut into wedges
  • 1 teaspoon caraway seed (optional)

Instructions

  1. Place the onion, celery, potatoes, and carrots into the bottom of the slow cooker.

  2. If you'd like, trim any visible fat off the meat and place it on top of the veggies in the slow cooker.

  3. In a small bowl, whisk together the broth, bay leaf, garlic, Worcestershire sauce, and dry mustard. Pour over the meat and place the cover on the slow cooker.

  4. Cook on low for 7 hours and then add in the cabbage and caraway seed. Cook for another hour. Take the meat out and let it rest on a cutting block for 10 minutes before slicing and serving. Serve the meat alongside the vegetables.