Crock Pot Corned Beef and Cabbage

There are many iterations of this recipe online - but this tends to be my go to variation with vegetables and seasonings. I keep it pretty simple - it's all about the vegetables in my opinion! I love, love, love the way the carrots and onions come out when they are cooked low and slow with roasts - especially corned beef. They are just delicious!

Sometimes the cabbage seems a little light on seasoning, since it's added in at the end, so feel free to doctor with a little salt and pepper if you think it needs it!

Crock Pot Corned Beef and Cabbage

1 14-oz can beef broth
3 lbs corned beef
8 small potatoes, scrubbed
6 med. carrots, peeled and diced into 3-4 large pieces each
3 med. onions, skins removed and diced into 2-3 wedges
1/2 medium head green cabbage cut into small wedges


  1. Place potatoes, carrot pieces, and onion wedges in the bottom of a crock pot.
  2. Place the pickling spices from the roast into an herb infuser, and place at the bottom of the crock pot with the vegetables.
  3. Place the corned beef roast atop the vegetables, and pour the beef broth over the top.
  4. Cook on low for 8-10 hours, add the cabbage wedges in about 3 hours before you plan to serve your meal (be sure the roast is cooking well when you add cabbage, if the heat needs to be turned up to high, do so at that point).
  5. When roast easily shreds with a fork, dinner is ready!


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