Slow Cooker Corned Beef and Carrots (for the No Cabbage Contingent)
So, why carrots instead of the more traditional red potatoes & cabbage? Because: No one in this house will eat slow cooked cabbage, and lovely large baking potatoes won't reach their fullest potential in the Crock-Pot.
Servings 4
Ingredients
- 3 lb corned beef
- One medium yellow onion sliced thick
- Around 25 large baby carrots or, cut up 3 whole carrots
- 1 head whole peeled garlic cloves 10-15, depending on size
- 2 cups chicken or vegetable broth + 2 cups water or use all water
- 1 tablespoon coarse ground mustard
- Spice packet from the corned beef
Instructions
- Arrange onions, carrots, and garlic cloves in the bottom of your Crock-Pot.
- Place corned beef on top (fatty side down).
- Spread beef with mustard and sprinkle on the contents of the spice packet.
- Pour the broth + water carefully around the beef (so as not to wash off the spices).
- Cook on high for 7-8 hours, remove and slice the corned beef (discarding fatty layer), and serve it with the carrots plus (preferably) potatoes + a green vegetable of choice.
Notes
Baking the potato separately allows for a nice crispy skin and contrasting texture as opposed to falling apart slow cooker potatoes, as well as a less salty side for the beef.