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Celebrate St. Patrick’s Day with this easy Crock Pot Corned Beef and Cabbage recipe. Add potatoes and carrots to this slow cooker meal for a delicious dinner the whole family will love.

platter with sliced corned beef and vegetables by crockpot

Easy Slow Cooker Corned Beef Recipe

Making this easy corned beef and cabbage slow cooker recipe is the easiest way to prepare this traditional St Patrick’s Day meal. The beef is tender, flavorful and the vegetables are perfectly cooked. Best of all, you don’t have to heat up your house or keep an eye on the stove!

Growing up, my grandma made boiled corned beef. I’ve made Instant Pot corned beef and baked corned beef, but I think this easy crock pot recipe makes the best corned beef!

flat cut corned beef, carrots, potatoes, dijon mustard and head of cabbage.


You only need a few simple ingredients for this easy slow-cooker recipe. You can find them in most grocery stores. Full amounts are in the printable recipe card below.

  • Corned beef brisket — I use a flat cut because it is more uniform and easier to slice evenly. A point cut will also work. Look for a package with a seasoning packet for easy seasoning.
  • Beer – I use Guinness for the cooking liquid because it adds flavor. You can use any dark beer or sub beef broth or plain water.
  • Dijon mustard — adds extra flavor. You can use any deli-style coarse mustard or grainy mustard. I sometimes use a Polish mustard because I like the flavor. Just don’t use the bright yellow mustard as the flavor is not the same.
  • Carrots — cut into large pieces
  • Potatoes — I like baby red potatoes because there’s no peeling or chopping. You can use your favorite potato here except baking potatoes.
  • Cabbage — Cored and sliced into large wedges

How to Make Corned Beef in a Slow Cooker

Spray the slow cooker with non stick spray. Then, place corned beef with the fat side up in the crockpot. Spread the mustard evenly on top of the brisket, and sprinkle the contents of the spice packet over the mustard.

Next, pour the beer around the beef. Try to avoid pouring it on top of the beef as it will rinse the seasoning off. You don’t need to completely submerge the beef in liquid.

corned beef brisket in slow cooker with mustard and Guinness.

Place the carrots and potatoes around and on top of the beef. I like to place the smaller potatoes and thinner carrots on top so they won’t overcook.

flat cut corn beef in slow cooker with carrots and potatoes on top.

Cooking Time

Cook corned beef for 4-5 hours on high or 6-8 hours on low. I have a newer crock pot, so the dinner was done in a little over 6 hours. Add cabbage during the last 30 minutes for cooked cabbage that is still green and fork tender. If you like cabbage cooked more, add it during the last hour of cooking time.

green cabbage in slow cooker with carrots, red potatoes and beef.

How to Serve Corned Beef and Cabbage

Remove the brisket to a cutting board and allow to rest for 5 minutes. You can easily slice off the fat layer or leave it on and let folks remove it themselves. It literally falls off!

Slice the beef against the grain in thin slices. I like to use a large bread knife or serrated knife for this. Then, place the sliced corn beef on a serving tray.

Use a slotted spoon to remove the tender potatoes, cabbage and carrots, and arrange around the meat on the platter. I like to serve some of the cooking liquid on the side.

Crockpot corned beef is a complete meal, so you only need Irish soda bread or rye bread on the side. Add Shamrock Pie, Lucky Charms Bars or Lime Jello Poke Cake for dessert!

sliced corned beef brisket with baby red potatoes, green cabbage and carrots on platter.

Storage and Leftovers

Store leftover corned beef and vegetables in an airtight container in your refrigerator for 3-4 days. The meat is delicious in Reuben casserole or Reuben sandwiches!

Recipe Tips

Rinse the corned beef to remove the brine if you want milder flavor or if you want less sodium. You don’t have to rinse it if you don’t want to. You can also pat it dry with a paper towel.

I recommend leaving the fat cap on while cooking to keep the meat juicy. You can easily cut it off after cooking.

Add cabbage wedges last as it will turn to mush if added right away.

All slow cookers are different, so cooking times may vary with different brands or models or even the age of the crock pot.

5 from 10 votes

Crock Pot Corned Beef and Cabbage

By: Dee
Celebrate St. Patrick's Day with this easy Crock Pot Corned Beef and Cabbage recipe. Add potatoes and carrots to this slow cooker meal for a delicious dinner the whole family will love.
Prep Time: 15 minutes
Cook Time: 7 hours
Resting Time: 5 minutes
Total Time: 7 hours 20 minutes
Servings: 8


  • 1 crock pot


  • 3 pound corned beef brisket flat cut with spice packet, rinsed
  • 1 tablespoon Dijon mustard
  • 11 oz Guinness Stout
  • 5 medium carrots peeled and sliced into large pieces
  • 1 pound baby red potatoes
  • 1 medium cabbage cored and sliced into wedges
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  • Spray bottom of slow cooker with non stick spray
  • Place corned beef with fat side up in slow cooker
  • Spread mustard evenly on top of brisket, and add spices from packet
  • Pour Guinness around the brisket
  • Add potatoes and carrots
  • Cook for 4-5 hours on high or 6-8 hours on low
  • Add cabbage wedges the last 30 minutes of cooking time for just tender cabbage or the last hour for softer cabbage
  • Remove corned beef, and allow to rest for 5 minutes.Slice against the grain and arrange on platter with vegetables


Substitute beef broth or water for the beer.
Rinsing the brisket is optional but gives it a milder flavor and helps reduce sodium. You can pat it dry or use as is.
I keep the fat cap on for flavor and juiciness. You can easily remove it after cooking or slice it off when serving.
Cook times may vary with different slow cookers. Corned beef is tender and easy to slice at around 190 degrees F.


Calories: 439kcal, Carbohydrates: 22g, Protein: 28g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 12g, Cholesterol: 92mg, Sodium: 2141mg, Potassium: 1062mg, Fiber: 5g, Sugar: 6g, Vitamin A: 6483IU, Vitamin C: 101mg, Calcium: 78mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main
Cuisine: American
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Recipe Rating


  1. Matt says:

    Had to try this! Having a big group for St Patty’s Day! This was awesome! Set it and forget it!5 stars

    1. Dee says:

      So glad you enjoyed the recipe, Matt!

  2. Renee says:

    This is delicious and so simple to make! I also love the mini potatoes and carrots on the side. We are definitely using this for St. Patty’s Day!5 stars

    1. Dee says:

      Thank you so much! Happy St Patrick’s Day!