Corned Beef Roast Slow Cooker Recipes

SLOW-COOKED CORNED BEEF

Steps:

• In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.

SLOW COOKER CORNED BEEF RECIPE

Steps:

• Place the onion, carrot, peppercorns, cloves, bay leaves and the brown sugar into the slow cooker.
• Add the silverside/bottom round on top of the onions and carrots.
• Add the malt vinegar and fill with water until you completely cover the silverside.
• Cook on low for 8 hours.
• Serve & Enjoy

SLOW COOKER CORNED BEEF

Steps:

• Pour into slow cooker water and vinegar,
• peel and cut onion into quarters, add to slow cooker,.
• sprinkle in brown sugar,.
• place meat into slow cooker,
• cover, set to low and leave for seven hours.
• Let stand for ten minutes before slicing, meat is so succulent.
• Top meat with mustard pickles, chutney or relish.
• Serve with your favourite vegetables, its such a quick and easy meal but so yummy, enjoy!

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
• Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
• Whisk together the sour cream, horseradish and mustard in a small bowl.
• Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
• Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

CORNED BEEF ROAST (SLOW COOKER)

Steps:

• 1. Wash and dry the corned beef. Place in slow cooker fat side up (I like to use a cooking bag, it's up to you).
• 2. Sprinkle with the seasoning packet and/or mixed pickling spices. I think I used about 2 tsp for a 3 3/4 lb roast. If your mix does not contain bay leaves, consider crumbling up one dried bay leaf and adding it - I think bay leaves add a lot of flavor.
• 3. Cover with the sliced onion, if using. Insert a wired meat thermometer if you have one (highly recommended).
• 4. Time to cook depends on the size of your crockpot and the size of your roast. In my 5 quart crockpot, my 3 3/4 lb roast took 6 hours on Low to reach 196 degrees. You want it to reach between 195 and 205 degrees to melt collagen and make a tender roast. My crockpot was not half full, so the cooking time is relatively short. if your crockpot is larger, it may take even less time.
• 5. Let roast rest 10-15 minutes before slicing. For best slicing results, wrap leftover roast in foil, place on platter in fridge and weigh it down - this compacts the meat for even better slicing the next day.

EASY SLOW COOKER CORNED BEEF

Steps:

• Trim excess fat from corned beef and put in a large enough slow cooker that the brisket can lay almost flat along the bottom. Place onion on top of beef.
• Drain sauerkraut and pile on top of onion. Mix broth and mustard together and pour over everything in the slow cooker.
• Cook on Low until brisket is very tender, 7 to 9 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).