Name: Crockpot Corned Beef and Cabbage Recipe
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Cuisine: Irish-American
Ingredients: 2½ pounds corned beef brisket; 1 onion sliced; 6 red potatoes peeled and halved; 2 cups baby carrots; 1 cabbage cut into wedges; 1 teaspoon caraway seeds; 1 beef bouillon cube; 1 clove garlic minced; 1 tablespoon Worcestershire sauce; 1 teaspoon dry mustard; The spice packet that comes with the corned beef brisket (optional); 2 cups low-sodium beef broth

There’s something so comforting about a classic pot of tender meat and veggies. This Crockpot Corned Beef and Cabbage Recipe turns simple ingredients into a meal that warms you from the inside out. It’s a hands-off dish with big flavor—perfect for busy days or relaxed weekends when you want cozy without the fuss.

A slow cooker filled with a thick piece of cooked meat sliced into about eight layers, each layer showing a reddish-pink center with a pepper and mustard seed crust on the edges. Surrounding the meat are whole baby carrots, light brown round potato pieces, translucent cooked onion slices, and soft pale green cabbage pieces. The meat is placed in the middle, lying on top of the vegetables, all inside a black cooker. The photo is taken on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crockpot Corned Beef and Cabbage Recipe
Top Tip
How to Serve Crockpot Corned Beef and Cabbage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crockpot Corned Beef and Cabbage Recipe

Why You'll Love This Recipe

This recipe has been a go-to for me on chilly nights, especially around holidays or when I want that classic Irish-American comfort food vibe without slaving over the stove. I love how the slow cooker does all the heavy lifting—letting flavors meld beautifully while I get on with my day. You’ll appreciate how easy it is to customize and how reliably delicious it turns out every time.

Effortless Cooking: Just prep, load, and let your crockpot work its magic for hours—no need to babysit.
Classic Comfort: The tender corned beef with perfectly cooked veggies offers that nostalgic, heartwarming taste.
Flexible Ingredients: Easy to tweak with whatever veggies or broth you have on hand, making it versatile.
Family-Friendly: It’s a crowd-pleaser that satisfies meat lovers and veggie fans alike.

The image shows a dish with six slices of pinkish-red roast meat, each slice covered with a layer of coarse mustard seeds and black pepper on top, arranged in a slight fan shape in the center of a black slow cooker. Around the meat are cooked orange baby carrots, light brown potato chunks with skin, and soft-looking pale cabbage leaves, spread unevenly at the base and edges. The textures vary, with the meat looking moist and tender, the vegetables soft, and the mustard seeds adding a rough, grainy surface on the meat. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What makes this Crockpot Corned Beef and Cabbage Recipe shine is the combo of hearty vegetables and flavorful seasoning that soak into the meat while it slow cooks. I always pick ingredients that build layers of savoriness and texture, so each bite feels balanced and comforting.

Flat lay of a fresh whole corned beef brisket with trimmed fat, a sliced yellow onion, six peeled and halved red potatoes, a small pile of bright orange baby carrots, one peeled garlic clove, a wedge of green cabbage, a small white ceramic bowl of light brown Worcestershire sauce, a small white ceramic bowl with coarse dry mustard powder, a small white ceramic bowl filled with rich low-sodium beef broth, a whole beef bouillon cube, and a few scattered caraway seeds placed on a simple white ceramic dish, all arranged symmetrically with balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Corned Beef Brisket: The star of the dish, preferably flat cut for easier slicing and even cooking.
Onion: Adds sweetness and depth, softening up nicely in the slow cooker.
Red Potatoes: These hold their shape well and absorb flavors beautifully.
Baby Carrots: Sweetness and a nice color contrast, plus they get tender but not mushy.
Beef Bouillon Cube: Boosts the meaty richness—don’t skip this unless you’re watching salt.
Garlic: Fresh minced garlic adds a fragrant punch without overpowering.
Worcestershire Sauce: It’s my secret weapon for umami; deepens flavor complexity.
Dry Mustard: Adds subtle tang and a little warmth.
Spice Packet (optional): Usually included with corned beef, but I like to control seasoning so I add it sparingly.
Cabbage: The superstar veggie that finishes the dish with freshness and slight crunch.
Caraway Seeds: A traditional touch that pairs perfectly with cabbage for that signature flavor.
Low-Sodium Beef Broth: Keeps everything moist and flavorful without overwhelming saltiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m a big fan of making this recipe my own by swapping out whatever veggies I have in the fridge or adding my favorite spices. Don’t be afraid to experiment—sometimes a dash of hot sauce or a splash of Guinness adds a delightful twist. Cooking is all about comfort, so make it your own.

Variation: I once added a few whole cloves and a cinnamon stick to the broth for a warm, spicy layer—it was delightfully different and got rave reviews.
Vegetarian Swap: For a meatless version, try substituting corned beef with smoked tofu and boosting the broth with extra veggies.
Broth Alternatives: Sometimes I use Guinness instead of beef broth for more pupposeful flavor, especially on St. Patrick’s Day.

Step-by-Step: How I Make Crockpot Corned Beef and Cabbage Recipe

Step 1: Prep Your Meat and Veggies

First, I trim off all visible fat from the brisket to prevent the dish from getting greasy. Then, I slice up the onion, peel and halve the red potatoes, and get those baby carrots ready. These go into the bottom of the crockpot to form a cozy bed for the corned beef on top.

Step 2: Mix the Flavorful Broth

While the crockpot is warming up, whisk together the beef bouillon cube, minced garlic, Worcestershire sauce, dry mustard, and beef broth. This mix gives the meat that deep, savory boost while it cooks low and slow.

Step 3: Pour, Sprinkle, and Cook

Pour the broth mixture evenly over the corned beef. If you’re using the seasoning packet that came with your brisket, sprinkle it over the meat now, but keep in mind you can skip it if you want to control saltiness. Cover the crockpot and set it to low for 8-10 hours or high for 4-5 hours. During the last hour, add cabbage wedges and caraway seeds on top so they stay crisp-tender.

Step 4: Finish and Serve

Once everything is cooked and the corned beef reaches an internal temperature of 145°F, discard the cooking liquid to avoid sogginess. Slice your meat against the grain, pile up the veggies on your plate, and serve with a dollop of mustard if you like. It’s that simple!

Top Tip

Over the years, I’ve learned a few tricks that really elevate this Crockpot Corned Beef and Cabbage Recipe. They’ve saved me from dry meat and mushy veggies more times than I can count.

Don’t Overload the Crockpot: Giving the meat and veggies some space helps everything cook evenly without steaming.
Add Cabbage Late: I add cabbage during the last hour to prevent it from turning into a sad, soggy mess.
Probe Thermometer Is Your Friend: I always use one to check that the corned beef hits at least 145°F—this keeps it juicy but safe to eat.
Rest Before Slicing: Let your corned beef rest for 10 minutes after cooking; it makes slicing easier and keeps juices in.

How to Serve Crockpot Corned Beef and Cabbage Recipe

Crockpot Corned Beef - Serving Suggestion

Garnishes

I usually keep it classic and simple with a smidge of Dijon or yellow mustard on the side. Sometimes I sprinkle fresh chopped parsley on top for a pop of color and fresh herb brightness—it feels like the final loving touch.

Side Dishes

This meal pairs beautifully with crusty bread or buttery dinner rolls to soak up juices. If I want something extra, I add a side of creamy horseradish sauce or even some steamed green beans for a bit of crunch.

Creative Ways to Present

For special occasions, I like to carve the corned beef into thin slices, arrange it fan-style on a platter, and surround it with colorful wedges of cabbage and roasted carrots. A sprinkle of caraway seeds and a drizzle of pan juices doubles as a beautiful and tasty garnish that feels like a festive feast.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container, separating the meat from the veggies if possible. This helps keep everything fresh and prevents sogginess. Leftovers keep well in the fridge for up to 4 days—perfect for quick lunches or easy dinners.

Freezing

I’ve had great success freezing sliced corned beef and cooked vegetables in portion sizes. Just wrap them tightly in plastic wrap and foil or use freezer-safe bags. They keep well for up to 3 months. When you’re ready, thaw overnight in the fridge for best texture.

Reheating

To reheat, I gently warm leftovers in a covered skillet with a splash of broth or water to keep things moist, avoiding the microwave whenever possible to prevent rubbery texture. A low oven setting also works nicely if you have a bit more time.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Flat cut corned beef brisket is ideal because it cooks evenly and slices well. Point cut works too, but it can be fattier and less uniform.

Do I need to use the spice packet that comes with corned beef?

The spice packet adds traditional flavors, but you can skip it if you prefer to control salt and spices yourself. You can also add your own mix of peppercorns, bay leaves, and mustard seeds for a custom flavor.

How do I know when the corned beef is done?

The best way is to use a meat thermometer—properly cooked corned beef should reach at least 145°F internal temperature and be fork-tender.

Can I add other vegetables to this crockpot recipe?

Absolutely! Feel free to add parsnips, turnips, or even some winter squash for extra flavor and variety, but adjust cooking time accordingly.

Final Thoughts

I genuinely think this Crockpot Corned Beef and Cabbage Recipe is one of those dishes that feels like a warm hug on a plate. Whether you’re feeding the family or just craving something hearty after a long day, this recipe holds up beautifully every time. Give it a try—you might find it becomes your own cherished tradition, like it did for me.