This Crock Pot Corned Beef and Cabbage recipe is the BEST St. Patrick’s Day meal. Simply add the juicy corned beef, carrots, onion and potatoes to your crock pot. Let it slowly cook all day until your corned beef is tender, and the flavors come together. Simple, easy and oh -so delicious.
If you own a pressure cooker you’ll also want to check out my Instant Pot Corned Beef and Cabbage recipe which cooks up perfectly in less than 2 hours!
Hello lads and lassies! You ready to get your Irish on?
Although some would argue that Crock Pot Corned Beef and Cabbage isn’t traditional Irish food, for our family it’s about as close as we get.
Every year we have a fun St. Patrick’s Day dinner. We make corned beef and cabbage, Irish brown bread, and drink root beer floats. Then for dessert, we dig into some yummy creme de menthe brownies. The kids really enjoy when we celebrate the holidays. This is a great way to do that.
I have to say, I didn’t start making corned beef and cabbage until about 6 years ago. I really did not want to do it. It just didn’t sound like something I would enjoy. I do like cabbage, but I pictured the meat tasting all funky like. I decided I would be brave and make some, and decided to invite a few friends over who also had never had it. Every one of them loved it! They were all pleasantly surprised, just as I was. The meat was so tender, and the flavor was really good! If you happen to be one of “us” who are afraid of trying new foods, I promise this meal won’t disappoint. Go for it!
WHAT IS CORNED BEEF?
Corned beef is made from beef brisket. The meat goes through a long curing process using large grains of rock salt and then it is brined. Next, it is slowly cooked where it takes a tough cut of beef into one that is super tender and flavorful!
CAN YOU FREEZE CORNED BEEF?
Yes, you can! You can cook raw or cooked corned beef. Just place it in a gallon-size zippered bag and seal it, removing as much air as possible and freeze. Raw corned beef is best used within one month as it will start to have flavor loss. Cooked corned beef can be frozen for up to 2-3 months.
To thaw & cook the raw corned beef: Let it thaw completely in the fridge for 12 to 24 hours and cook in your crock pot as directed below.
HOW TO MAKE CROCK POT CORNED BEEF AND CABBAGE?
To make this Crock Pot Corned Beef and Cabbage recipe just start by rinsing off and preparing your onion, carrots, and potatoes. Peel and cut carrots into thirds and cut onions into fourths. Peel and cut up potatoes if you’re using russets, or just rinse if you’re using baby reds or a medley variety.
Place onions and carrots on the bottom of a large crock pot. Next remove roast from packing, making sure to remove any seasoning packet that may be inside. Place roast along with juices from package inside the crock pot on top of the onions and carrots. Season with the seasoning packet that it came with if you choose. Add two cups of water. Place potatoes all around the roast. Cover and cook on high for 8 hours.
By the way, I love my crock pot. If you’re in the market for a new one, this is the one.
After that has cooked for 8 hours or so, take your head of cabbage and rinse it well. Cut the head into fourths.
Open crock pot and place the pieces of cabbage right on top. Cook another 2 hours on high to steam the cabbage to perfection.
Remove meat and veggies from the crock pot and add to a platter. Enjoy!
Below is the printable version of the recipe for your convenience.
Crock Pot Corned Beef and Cabbage
Ingredients
- 2.5 lb corned beef roast
- 2 small yellow onions
- 10 medium carrots
- 10 baby medley variety potatoes
- 2 cups water
- 1 head of cabbage
Instructions
- Rinse and prepare your onion, carrots and potatoes. Peel and cut carrots in thirds and cut onions in fourths. Peel and cut up potatoes if you’re using russets, or just rinse if you’re using baby reds or a medley variety. Set aside.
- Place onions and carrots on the bottom of a large crock pot. Next remove roast from packing, making sure to remove any seasoning packet that may be inside. Place roast along with juices from package inside the crock pot on top of the onions and carrots. Season with the seasoning packet that it came with if you choose. Add two cups of water. Place potatoes all around the roast. Cover and cook on high for 8 hours.
- Take your head of cabbage and rinse. Cut the head into fourths. Open crock pot and place the pieces of cabbage right on top. Cook another 2 hours on high. Remove meat and veggies from crock pot and add to a platter. Enjoy!
One says 8 slow , other says on high
She cooked half and half. Cabbage last two hours. Said it was perfect . 2 1/2 pounds. ???
Followed recipe some what. Had on high for 4 hours & then on low for 4 hours. Put the cabbage in the last two hours. Total of 8 hours not 10. The potatoes were almost mush as well as the carrots. The corn beef was fine! Thank goodness. I would cook the beef the full amount of time but put my vegetables in for maybe 5 hours at the most. Live & learn.
Dinner was wonderful! Used beef broth in place of water. Had to cook cabbage on stovetop, would not fit in crockpot. Thank you for the recipe.
So glad you liked it!
Great flavor,just doubled the meat & added cabbage after meal had been cooking for 6 hrs.also,have same crockpot!it’s the best!
This recipe turned out fantastic 👏🏼👏🏼
Does the corned beef need to be covered with water? Mine is not after only adding two cups
Nope, it doesn’t need to be covered with water.
Hi, it’s in the recipe instructions.. it’s 8 hours on high. Thanks!
Oops! I didn’t see that you said to cook on “High” for 8 hours and cooked on “Low” for 8 hours. Will this still be ok?
8 hours on high should be perfect as that’s what it’s supposed to be. If you did it on low it might be good as well, but it just may need a little more time.
I used organic chicken stock instead of water to my crockpot.. I put a coffee filter in my tea ball and added my spices and placed in crockpot… bay leaves…..
wonderful!!!
No need to peel the carrots. Just wash them. Healthier and more flavorful that way.
The corned beef was tender and delicious, but the vegetables were soft and mushy. In future I would cook vegetables separately.
Can I cook it on high for less time?
Thank you, I was wondering about that. I’ll add the vegetables later then. 8 hours is a long time.
I grew up on a pressure cooker – chicken and potatoes was often the meal my mom would make. Received my first cooker of my own in my 20’s and I’ve been using one ever since! I now have one that is stainless steel so it’s easier to clean than the old Presto model – it also has an easy release button to vent the steam when done.
I made this for a family gathering, but I added an 8 oz can of beer with the water. My sister said she always uses beer so I thought I would try it. It was delicious! The meat was tender and the vegetables were absolutely perfect! Thank you so much for sharing!