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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!



  • 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


  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.


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:



Serving Size:


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. Hi Kalyn, My corn beef seems to be a hit or miss. Sometimes it's stringy(after cooking),and sometimes it's a nice cut,sliced. My question is there a way to pick the cut of the meat that would be tender but not stringy? I use the crock-pot method. Thanks very much.

  2. I picked up a corned beef brisket on sale after St. Patrick's Day, and I used this recipe to make it in the slow cooker last night. Delicious! Thanks so much for sharing it!

  3. Thanks for the catch!! Yes, I put the onion in at the very beginning to season the meat and broth and then remove it when I add the vegetables I'm serving with it. Will edit the recipe right now.

  4. Hi! This looks great – I'm going to try it for St Patrick's day this year. 🙂

    After the meat has cooked for seven or so hours you say to "remove the onion" – but I don't see where we put in the onion. Should that be added with the meat? Should it be whole or cut up? thanks!!

  5. Roy, you're welcome. (I can tell I need to look for that horseradish mustard!)

  6. This looks so good and I'm going to make it next week. There is a horseradish mustard that my local grocery sells that I am dying to dip the corned beef in. I love horseradish too Kalyn. Thanks for the recipe!!!

  7. Wendy, I'm very partial to that horseradish sauce!

  8. My favorite way to make corned beef and cabbage is via the slow cooker. Your recipe is simpler than mine, but it still looks great. 🙂 I haven't had this with horseradish before. Normally we have it with a sturdy deli mustard, but I might try your sauce this year for a change.

  9. Neil most of the corned beef here has a thick layer of fat on top, although not a huge amount of fat in the meat. I think it's not that fatty if you cut that layer of fat off when you eat it, but the South Beach people seem to feel it's too much saturated fat. BTW, my dad devoured this when I made it for him this year!

  10. I've never found corned beef in Australia to be fatty, wonder if it's a different cut?

  11. This is such a lovely plate, and a classic! We eat this meal twice a year, in one week, cooked once by my parents and once by my husband's ~ neither of whom are remotely Irish. Completely different styles of prep and delicious both ways. 🙂

    Your addition of horseradish sounds absolutely perfect!!

  12. Corned beef is definitely one of my favorite things- so rich and salty! My father-in-law, also a South Beach dieter, will be making some for our once a year treat! Never had it with horseradish, though…interesting.

  13. Love corned beef and cabbage. I try ordering this dish in most restaurants i go to so I can compare.

  14. Anonymous you can freeze corned beef both when it's raw in the bag and also after it's cooked.

  15. Can corned beef be frozen?

  16. Thanks for the nice reference. The Blogher article was excellent. It was a fun event.

  17. TCL, look forward to your thoughts on horseradish, whenever it is.

    Tanna, I tried to get the leanest one I could find; thanks for noticing. And yes, the horseradish sauce is great with this.

    Doodles, would love to try fresh horseradish sometime. Thanks.

  18. My neighbor years ago grew horseradish and OH MY was fresh good. Nothing better right now for a hearty fulfilling meal when the weather just doesn’t know what is wants to do. Seems St Patricks day comes at a good time. beautiful meal kaylyn!

  19. That is by far and away the best looking corned beef I’ve seen. You did get a really lean cut! And the horseradish is sooooo go with this. Excellent.

  20. Horseradish is amazingly evocative to me. A little bit is so tonic, but just a teeny bit too much can really put the hurt on ya. If I manage to do my herb blogging the week of passover I will be featuring this wonderful seasoning (no corned beef, though!)