You don’t have to save Crock Pot Corned Beef for just St. Patrick’s Day: incredibly juicy and tender, and the leftovers are fantastic!
We love easy crock pot recipes like this for dinner. Additionally, try these Overnight Slow Cooker Ribs, which are excellent for gatherings, or our Crock Pot Sausage and Peppers for the juiciest, most tender sausage.
Slow Cooker Corned Beef
- 1 3-pound corned beef brisket, plus pickling spice packet
- 8 whole cloves
- 4 cloves garlic, peeled
- 2 bay leaves
- 24 baby carrots, tops trimmed to 2 inches
- 1 pound baby Dutch potatoes
- 2 tablespoons chopped fresh parsley leaves
- Put the corned beef brisket in a slow cooker with the fat side facing up and season with pickling spice.
- Place whole cloves throughout the brisket. Add 2 cups of water, or more if necessary, to cover the brisket by at least 1 inch, along with the garlic, bay leaves, and salt.
- Cover and cook on low heat for 4-5 hours. Add carrots and potatoes to the slow cooker. For an additional 2-3 hours on low heat, covered, or until tender.
- Thinly slice the corned beef against the grain. Serve immediately with potatoes and carrots and top with optional parsley.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!