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Kalyn's Kitchen

Slow Cooker Corned Beef with Veggies and Horseradish Sauce

Slow-Cooker Corned Beef with Veggies and Horseradish Sauce is something I make every year for St. Patrick’s Day! Skip the carrots if you’re watching your carbs, but please serve the meat with my Creamy Horseradish Sauce!

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Slow-Cooker Corned Beef with Veggies and Horseradish Sauce is something that’s a once-a-year splurge for me, but I do make corned beef either in the crockpot or in the Instant Pot every year for St. Patrick’s Day. And for many years I made it for my slightly Irish father, who definitely would have enjoyed corned beef any time of year.

If you live in the U. S. most packages of corned beef come with a spice packet included, but if you don’t have one of those packets, this recipe  will tell you what spices to use. Corned beef is easy to cook, but be careful not to overcook the vegetables. You can also use the slow cooker for your corned beef and make Roasted Cabbage with Lemon to go with it for a slightly different twist on corned beef and cabbage that’s low in carbs. And personally I’d never skin the creamy horseradish sauce when I’m eating corned beef!

What is Corned Beef?

Corned Beef is a beef roast, usually the brisket, that has been salt-cured to tenderize and preserve the meat. And did you know that Corned Beef is not actually a traditional Irish food, but something Irish people started eating when they came to America. Here’s more about corned beef and why it’s popular for St. Patrick’s Day.

Slow Cooker Corned Beef with Veggies and Horseradish Sauce process shot collage

How to Make Slow Cooker Corned Beef with Veggies and Horseradish Sauce:

(Scroll down for complete printable recipe and nutritional information.)

  1. Most corned beef has a thick layer of fat on one side. I cut most of that off before cooking; but trim as much fat as you prefer. Cut the corned beef in half to fit your slow cooker if needed.
  2. There’s not much to cooking corned beef in the crockpot; just put enough water to barely cover the meat, add spices and a few onions, and let it simmer on low for 6-7 hours, or until the meat is tender enough to pierce easily with a fork.
  3. When corned beef is barely tender, add vegetables as desired and cook about 1 hour more. (Skip the optional carrots if you’re watching carbs!)
  4. Serve slow cooker corned beef with veggies for a great Irish American meal that definitely tastes good, especially if you only eat it once a year!
  5. If you want to make the tasty sauce, combine mayo, sour cream, and horseradish, and personally I would never skip the sauce if I’m making corned beef!

Slow Cooker Corned Beef thumbnail image

Make it a Low-Carb Meal:

For a low-carb dinner, this would taste great with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese and you could add Roasted Cabbage with Lemon if you don’t want to cook the cabbage in the slow cooker. And if you happen to have some extra corned beef, check out my ideas for leftover corned beef!

More Recipes for Corned Beef

Low-Carb and Keto Corned Beef Recipes ~ Kalyn’s Kitchen
The BEST Slow Cooker Corned Beef Recipes ~ Slow Cooker or Pressure Cooker
Instant Pot Corned Beef Recipes ~ Slow Cooker or Pressure Cooker
Leftover Corned Beef Low-Carb Reuben Bake ~ Kalyn’s Kitchen
Low-Carb Fried Cabbage with Corned Beef ~ Kalyn’s Kitchen
Leftover Corned Beef Soup with Sauerkraut and Tomatoes ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Corned Beef with Veggies and Horseradish Sauce

Slow Cooker Corned Beef with Veggies and Horseradish Sauce

Yield 8 servings
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes

This Slow-Cooker Corned Beef with Veggies and Horseradish Sauce is something I make every year for St. Patrick’s Day!

Ingredients

Ingredients

  • one 4 pound corned beef (flat cut preferred, see notes)
  • 1 bay leaf
  • 1 head garlic
  • 3 whole cloves
  • 10 peppercorns
  • 5 allspice berries or small pinch ground allspice
  • 1 whole onion
  • 1 large head cabbage, cut in 4 pieces
  • 2 cups carrots (optional)

Horseradish Sauce Ingredients

  • 1/3 cup sour cream
  • 1/3 cup mayo
  • 2 T cream-style horseradish, or more to taste

Instructions

  1. Trim all visible fat from corned beef and place in bottom of crock pot.
  2. Cut onion into a couple of pieces and place around the meat.
  3. Pour in enough water to cover, add spices and cook on low for about 6-7 hours.
  4. When you can pierce corned beef fairly easily with a fork, pour out most of the liquid (saving it if you want to make the “au jus” sauce below) remove onion, and add cabbage and carrots.
  5. Cook on high about 1 hour, or until veggies are tender. (If you’re hanging out in the kitchen you might want to put the carrots in for a while, then add the cabbage since carrots take longer to cook.)
  6. You can remove the meat for part of the cooking time if you feel it is getting too done.
  7. Optional – To make a flavorful “au jus” type sauce to serve with the meat: While veggies are cooking, skim reserved cooking liquid and simmer to reduce by half or more. (I taste it to decide how concentrated to make it. It can get too salty if you simmer too long.) If you are needing extra comfort, you can whisk a tablespoon or so of butter into the au jus when it has been reduced to the desired consistency. I find I don’t need that any more, but it does give a good flavor.
  8. While vegetables cook, combine mayo, sour cream, and horseradish and whisk together to make the sauce. I would advise starting with a smaller amount of horseradish and tasting, then adding more until you get the amount you prefer.
  9. When veggies are done to your liking, cut corned beef across the grain and serve with vegetables and sauce.

Notes

You can cook a corned beef anywhere from 3-5 pounds with these instructions.

If you eliminate carrots, the carb count will be 3.1 less carbs per serving.

This recipe adapted from How to Cook Everything (affiliate link

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 710Total Fat: 53gSaturated Fat: 17gUnsaturated Fat: 29gCholesterol: 236mgSodium: 2298mgCarbohydrates: 13gFiber: 4gSugar: 4gProtein: 43g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Corned beef and cabbage (without the carrots) would be great for most low-carb eating plans. Corned beef isn’t really approved for the original South Beach Diet, so this Slow Cooker Corned Beef is a once-a-year treat if you’re following that plan. This could be a whole meal by itself, but if you’re cooking for the family, you might want to cook potatoes along with the other vegetables.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one.Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click for Slow Cooker / Pressure Cooker Recipes on my other site!

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    26 Comments on “Slow Cooker Corned Beef with Veggies and Horseradish Sauce”

  1. Sadly, I guess not everyone has a great dish. Mine was a failure,& I followed the recipe exactly. Bought the flat cut meat,red potatoes,cabbage,carrots…etc. and it was disappointing. I made a vow that I will not make again..too much money & effort wasted. Don't have much of a clue what to do w/all the left overs..I love cb patties,but I'm not going to buy a grinder to mix up the meat..soup? don't see that,so I'm going to take it as a loss,and a lesson…next yr. I'll go out to a restaurant and have it…more affordable that way. Just to let anyone/everyone know not all recipes turn out winners.

    • I have made this at least 10 times and it's been great every time. So I don't have any idea why yours was not a success. But I know the recipe is okay, because as I said I've made it at least 10 times.