Slow Cooker Corned Beef

Published Feb 27, 2026

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Slow Cooker Corned Beef simmered low and slow with hearty Guinness stout, tender potatoes, sweet carrots, and savory cabbage. An easy, hands off, one pot meal with rich flavor and perfectly fork tender beef.

Serving plate with slices of corned beef, cabbage, potatoes, and carrots with dipping sauces.

How I Perfected This Slow Cooker Corned Beef

If there’s one thing I’ve learned after years of recipe testing, it’s that corned beef can go from dry and disappointing to melt in your mouth, all depending on just a few small choices. I’ve tested this slow cooker version more times than I can count over the years. Different cook times, fat-side up vs. down, water vs. broth, and of course, whether the Guinness actually makes a difference (it does).

I adjusted the vegetable timing so the potatoes stay tender (not mushy), and made sure the cabbage softens without falling apart. The goal was simple: fork tender beef, rich flavor that doesn’t overpower, and a true one pot meal that works for our real life kitchens.

This is the version that won. It’s reliable, deeply flavorful, and gives you a classic corned beef meal. All without hovering over the stove.

Key Ingredients

Slow cooker corned beef with guiness ingredients laid out on the counter.

Corned Beef– The packaged corned beef at the market comes in a salt brine with a packet of pickling spices. Rinse the brisket gently with cool water to remove any excess brine before cooking.
Broth– Low sodium beef broth is used to help keep the meat tender during cooking while imparting flavor.
Beer– This recipe uses Guinness, which is a dark stout. You can swap the beer for extra broth if desired. If you are leaving out the beer you can also omit the sugar since this is used to balance the bitterness caused by the beer.
Carrots, Potatoes, Cabbage– These are added in the slow cooker at different times to give the best texture to the finished vegetables. Serve them as the sides with the corned beef.
Salt, Pepper, Sugar, Worcestershire– Used for additional flavoring and balance.

How to Cook Corned Beef in A slow Cooker

Find the complete recipe card below with measurements and full instructions.

corned beef added to a slow cooker with seasonings, broth, and guiness beer.

Corned beef cooked in slow cooker partway and adding potato and carrots.

Prepare the corned beef by rinsing to remove excess brine. Add a portion of the chopped onion into the bottom of the slow cooker, then place the beef on top of the onion. Add additional onion around the beef. Combine the broth, worcestershire, sugar, salt, and pepper in a measuring cup then pour over the corned beef. Pour the beer in over the meat, and then sprinkle the pickling spices directly on the meat. Set the slow cooker to low and set timer to cook for 8-10 hours.
After the corned beef has cooked for 4-5 hours add in the carrots and potatoes. Continue cooking on low.

Cabbage added to a corned beef cooking in a slow cooker.

Corned beef cooked in a slow cooker with potatoes, carrots, and cabbage.

With 1-2 hours left to cook, add the wedges of cabbage to the slow cooker. Cover and cook until cabbage is tender and the corned beef has an internal temperature of 195-205℉.

Sliced corned beef on a plate with mustard and horseradish sauce for dipping.

Corned Beef FAQs

Why rinse Corned Beef?

Rinsing the beef that has been purchased from the store helps to remove the excess brine from the meat. This ensures you don’t have an overly salty finished dish.

What’s the best liquid for cooking corned beef in?

Since the best method to cook corned beef is simmering it in a liquid, the liquid you use matters! Instead of water use beef broth to impart more flavoring. To keep with our Irish theme, this recipe is also using Guinness which is a dark stout. Don’t worry though, the sugar balances the flavorings.

How to get tender corned beef?

The internal temperature of the beef will determine the texture. If you want to be able to get nice slices then pull the meat when it has an internal temperature of 195-200℉. For corned beef that shreds remove it from cooking at 200-205℉.

Do I cook the beef fat side up or down?

When you look at the brisket, one side will have a white fat cap. This is typically the side that will face up during cooking, allowing the fat to render down into the meat during the cooking process.

Corned beef slices on a plate with cabbage and vegetables.

serving Suggestions

One of our favorite ways to enjoy this meal is to serve a plate with slices of beef, and helpings of the vegetables that have been cooked with the meat. Dipping sauces of dijon mustard and creamy horseradish sauce complement the meat! Add some Irish soda bread on the side for a complete meal.

You can also use the meat to make these Reuben Sliders with a homemade Russian dressing that are a huge hit in our home every year!

And if you’re serving this for St.Patrick’s Day we think ending the day with our Lucky Charms Milkshake is the way to go.

Storage

Store leftovers in sealed containers in the refrigerator for 3-4 days. Or store in the freezer for 1-2 months. Thaw in the refrigerator overnight before reheating to serve.

To reheat the corned beef add to a skillet with a small amount of broth. Place the lid on and steam over medium-low heat until warmed through (approximately 7-9 minutes).