Slow Cooker Corned Beef and Cabbage is a classic recipe that is perfect for Saint Patrick’s Day or really any day of the year.
I may only make corned beef and cabbage once a year, but I so look forward to it. I love how you can put the corned beef, potatoes, and cabbage all in the slow cooker, truly a one-pot meal. I can’t wait to make Reuben Sandwiches with the leftovers!
I do not like my potatoes cooking in greasy meat juices all day, call me crazy. I use the “foil snake” method to get my potatoes up off the bottom of the slow cooker. I included pictures below showing what the foil snake looks like. Basically, you just roll foil into a snake and wrap around your roast. You can do this with any roast recipe that you add veggies to.
For this recipe I do not add my cabbage until the end of the cooking time, you can add it at the beggining if you like ultra tender cabbage.
This Photo shows the foil I rolled into a snake, to keep the potatoes from getting greasy.
Add your potatoes on top your foil and roast. DO NOT ADD CABBAGE YET!
Add the cabbage after 8 hours, and cook for 15 to 20 minutes longer, or until cabbage is tender.
- Slow Cooker- 6 quart or larger
- 2 lbs. Corned beef brisket (flat or point cut) (with seasoning packet that is included)
- 2 lbs. red potatoes
- ½ head cabbage
- ½ cup water
- horseradish mustard for serving
- Put the corned beef down in your slow cooker, add a ½ cup of water, top with the included seasoning packet.
- Make a foil snake and put around the roast, to keep potatoes up and out of the greasy juices.
- Add potatoes. (Add cabbage now if you like ultra tender cabbage, add towards the end if you do not)
- Cook on low for 8 hours
- Add the cabbage (if you have not yet) after the cooking time is over, and cook for 30 minutes more, until cabbage is tender.