Crock Pot Corned Beef and Cabbage
Make this all in one meal complete with meat, potatoes and veggies for St. Patrick’s Day or any night!
Servings: 8 servings
Calories: 529kcal
Ingredients
- 4 cups hot water
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon fresh ground pepper
- 1 large onion cut into quarters
- 3 pounds corned beef with spices
- 8 small white potatoes cut into quarters
- 1 head cabbage cored and cut into 10 wedges
- 4-5 carrots cut into 1 inch pieces
Instructions
- Combine water, vinegar, sugar, pepper and onions in slow cooker.
- Place corned beef and contents of spice packet in the mixture.
- Put the potatoes and carrots over the top and along the sides.
- Cover and cook on low for 4 hours.
- Remove cover and scatter cabbage wedges on top.
- Cover and continue cooking for 4-6 hours, or until beef is tender.
- Remove corned beef. Let sit for 15 minutes. Cut beef into slices against the grain and serve with vegetables and spoon liquid over beef from slow cooker to keep beef moist.
Notes
I had a few comments that the high setting was too much for their slow cooker. I have adjusted to low to make sure it doesn’t get dried out. All slow cookers vary so make sure to check yours periodically.
Nutrition
Calories: 529kcal | Carbohydrates: 44g | Protein: 30g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 2129mg | Potassium: 1543mg | Fiber: 8g | Sugar: 10g | Vitamin A: 5211IU | Vitamin C: 124mg | Calcium: 96mg | Iron: 5mg