Weekend at the Cottage Symbol
  • Slow Cooker Corned Beef Dinner
  • Slow Cooker Corned Beef Dinner
  • Slow Cooker Corned Beef Dinner
  • Slow Cooker Corned Beef Dinner
  • Slow Cooker Corned Beef Dinner

Slow Cooker Corned Beef Dinner

Food | October 24, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 3.00 out of 5)
  • 430
  • 4
  • Easy

Too busy to prepare a hot and delicious home-cooked meal? No way! This unbelievably simple SLOW COOKER CORNED BEEF DINNER is just for you!

It should be no surprise that slow cookers have become one of the most trusted and treasured small appliances in kitchens around the world. They make meal preparation a breeze, and get top marks for minimizing kitchen clean-up; you’ve got to love a meal where we’re using just one pot – amazing!

Here’s why you should make it:

EASE OF PREPARATION – I’m always astounded by the simplicity of this recipe – prepare a few vegetables, place them in a pot with corned beef, stock and spices; seven hours later we cut up the veggies and meat and serve. I’d say that’s pretty easy!

CORNED BEEF – There’s only one way of cooking corned beef to ensure it’s juicy and tender – slowly on a low heat. Cooking it any other way will result in dry, tough meat and no one enjoys that. Slow cookers were practically made for corned beef.

VEGETABLES – I like preparing this meal using vegetables most often associated with a boiled dinner: carrots, potatoes and cabbage. If you’d like to experiment and add other vegetables, go ahead. I bet parsnip, leek, turnip and rutabaga will work perfectly in this recipe.

BROTH – I’m calling for a combination of stock, apple juice and water because of the wonderful flavour profile this mixture adds to the meat and veggies. You might want to strain and reserve the broth after cooking – it’s rich and flavourful, perfect for a quick soup recipe.

COOK TIME – I’m suggesting this dinner be prepared in a slow cooker set on low for seven hours. If you’re like me, and you set up the slower cooker to “work its magic” while you’re out for the day, fear not. The second you arrive home and get that first whiff of your prepared corned beef dinner, you’ll know something delicious awaits. This all-day slow and steady cook time is worth the wait!

FINISHING TOUCHES – The final steps of this recipe need not be complicated, and I’ve purposefully kept them quite simple. The potatoes and carrots get sliced before being tossed with butter, cilantro, salt and pepper, while the cabbage is served as-is. One suggestion: slice the corned beef right before you serve to keep it juicy.

CONDIMENTS – Perhaps I’m a creature of habit, but I always serve this meal with my favourite condiments: a rich Dijon mustard and an extra hot prepared horseradish. If you have a jar of our famous bread and butter pickles at the ready, now’s the perfect time to crack it open too!

Whenever I’ve got a taste for something fabulous, I prepare this SLOW COOKER CORNED BEEF DINNER. Who’s ready to enjoy?


One Response to “Slow Cooker Corned Beef Dinner”

  1. Gordana Grmusa says:

    Perfect recipe…..as I get ready for hibernation!


Ingredients & Amounts

  • 1 3lb piece of corned beef
  • 1 white onion, quartered
  • 4 carrots, peeled, cut in half
  • 3 cloves of garlic, peeled
  • 20 small new potatoes
  • 1 tablespoon of whole cloves
  • 1 tablespoon of whole coriander
  • 1 tablespoon of whole black peppercorns
  • 1 tablespoon of mustard seeds
  • 1 small bunch of thyme
  • 2 cups each of beef stock, apple juice, water
  • 1 Savoy cabbage, cut in half and sliced into 1-inch pieces
  • To serve vegetables:
  • 2 tablespoons of butter
  • 1 tablespoon of chopped cilantro
  • salt and pepper to taste


  1. Place onion, carrots, garlic and potatoes into the slow cooker. Add the corned beef, cloves, coriander, black peppercorns and mustard seeds. Nestle the thyme next to the beef and add the combination of beef stock, apple juice and water. Place slices of Savoy cabbage on top and cover.
  2. Turn slow cooker on low setting and set timer for 7 hours.
  3. Once the dinner is cooked, use tongs to carefully remove cabbage slices and reserve in a bowl. Using a slotted spoon, carefully remove carrots and potatoes to a second bowl. Remove corned beef and transfer to a platter, covering the meat with tinfoil until ready to slice and serve.
  4. Prepare carrots and potatoes: When vegetables are cooled enough to work with, slice carrots into 1-inch pieces and cut potatoes in half. Place into a bowl and toss with 2 tablespoons of butter, season with salt and pepper, sprinkle with chopped cilantro and transfer to an attractive service dish.
  5. Place sliced cabbage to one side of a rectangular or oval service dish. Slice corned beef into ¼” slices and transfer to the other side of the service piece across from the cabbage.
  6. Serve with your favourite condiments. Enjoy!

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



Related Posts


Enter your e-mail below and you’ll receive access to our monthly newsletters, member contests, exclusive-to-email photos and behind-the-scenes fun! Best of all, it’s FREE! We’d be so happy if you’d join our growing online community!

  • This field is for validation purposes and should be left unchanged.