• Erik Hassy

Crockpot Corned Beef with carrots and onions.

A day late with this one as it's the day after St. Patrick's day and if there was ever a time for a corned beef recipe, that would have been the day so I apologize for my tardiness. That being said , if you love corned beef as much as I do , you know that this dish is perfect anytime you feel the urge to break out the Crockpot. Feel free to adapt this recipe as you see fit such as adding celery, cabbage or potatoes. In this instance we only had potatoes on hand and we ended up cooking the potatoes separately to mash them. This recipe serves 4-6 people.


3 to 4 lb corn beef round or brisket

1 large onion chopped

1 1/2 cup carrots chopped

2 garlic cloves, minced

1 Cup beef broth

1 bottle of guinness beer

1/4 cup tomato paste

3 Tbsp Worcestershire sauce

2/3 cup brown sugar

dash of red pepper or hot sauce

1 tsp salt

1/2 tsp black pepper


1: Add all the chopped vegetables to the bottom of the slow cooker.

2 Place corned beef on the top of the veggies, fat side up.

3: Add the seasoning packet from the corned beef and the minced garlic to the top of the meat.

4: In a bowl mix the beef broth, beer, tomato paste, Worcestershire sauce, brown sugar, salt, pepper and hot sauce. After it has been mixed, place it over the top of the corned beef

5: Put the top of the slow cooker and set to low for 6-8 hrs.

6: When done, remove the meat from the cooked and either slice or shred the meat depending on the type of corned beef you use. Serve with veggies and potatoes. Save the juice as there will be a lot left to pour over the meat, veggies and potatoes when you are ready to plate.

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