Corned Beef Roast Slow Cooker Recipes

SLOW-COOKED CORNED BEEF

Steps:

• In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.

SLOW COOKER CORNED BEEF

Steps:

• Pour into slow cooker water and vinegar,
• peel and cut onion into quarters, add to slow cooker,.
• sprinkle in brown sugar,.
• place meat into slow cooker,
• cover, set to low and leave for seven hours.
• Let stand for ten minutes before slicing, meat is so succulent.
• Top meat with mustard pickles, chutney or relish.
• Serve with your favourite vegetables, its such a quick and easy meal but so yummy, enjoy!

SLOW COOKER CORNED BEEF RECIPE

Steps:

• Place the onion, carrot, peppercorns, cloves, bay leaves and the brown sugar into the slow cooker.
• Add the silverside/bottom round on top of the onions and carrots.
• Add the malt vinegar and fill with water until you completely cover the silverside.
• Cook on low for 8 hours.
• Serve & Enjoy

SLOW-COOKED CORNED BEEF DINNER

Steps:

• In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
• If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
• Cover; cook on Low setting 10 to 12 hours.
• Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.

SLOW COOKER BEEF ROAST

Steps:

• Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.

CORNED BEEF ROAST

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place the brisket in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper. Empty the seasoning packet over the roast, and pour enough water into the pan to almost cover the potatoes. Cover with a lid or heavy aluminum foil.
• Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.

SLOW ROAST CORNED BEEF

Steps:

• FOR CORNED BEEF.
• Preheat oven to 220°C.
• Combine grainy mustard, marmalade, lemon juice, garlic, ground black pepper and olive oil in a small bowl and mix well together.
• Place beef in a baking dish.
• Make 6 small slits in the beef and poke a whole clove in each one.
• Smother the corned beef with the marmalade mixture.
• Put into oven and roast for 10 minutes, drop temperature to 140°C and roast for a further 3 hours, basting occasionally.
• Remove from heat and let rest, covered in foil, for 30 minutes.
• Serve with salad.
• FOR THE SALAD.
• Place eggs, beans and potatoes in a bowl.
• Mix mayonnaise and lemon juice well together.
• Toss mayonnaise mixture through the salad.
• Serve with corned beef.

CORNED BEEF DINNER - CROCK POT

Steps:

• Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary.
• Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top.
• Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard.
• Pour over brisket, cover pot.
• Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
• To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard.

CORNED BEEF FOR SANDWICHES IN A SLOW COOKER

Steps:

• Place brisket, fat-side down, into a slow cooker. Cover with hot water and cook on High for 1 hour. Drain and discard water from the slow cooker.
• Add peppercorns, cloves, cayenne, and cinnamon to a tea ball or spice bag. Place in the slow cooker with beer, garlic cloves, and bay leaves. Add more water to just cover the brisket.
• Cook on Medium for 5 hours. Remove brisket carefully; it will be very tender and may fall apart or break in half. Let meat rest before slicing.

EASY SLOW COOKER CORNED BEEF

Steps:

• Trim excess fat from corned beef and put in a large enough slow cooker that the brisket can lay almost flat along the bottom. Place onion on top of beef.
• Drain sauerkraut and pile on top of onion. Mix broth and mustard together and pour over everything in the slow cooker.
• Cook on Low until brisket is very tender, 7 to 9 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).

SLOW-COOKER CORNED BEEF RECIPE

Steps:

• Cut carrots lengthwise, then crosswise in half; place in slow cooker sprayed with cooking spray. Top with potatoes, Brussels sprouts and meat.
• Mix mustard, pepper and 1/2 cup water until blended; pour over meat. Cover with lid.
• Cook on LOW 8 to 9 hours (or on HIGH 5 to 6 hours).
• Use fork or slotted spoon to transfer meat and vegetables to platter; cover to keep warm. Pour liquid from slow cooker into saucepan. Bring to boil. Stir in combined cornstarch and remaining water; cook and stir 2 to 3 min. or until sauce is thickened. Spoon over meat and vegetables.

CORNED BEEF ROAST (SLOW COOKER)

Steps:

• 1. Wash and dry the corned beef. Place in slow cooker fat side up (I like to use a cooking bag, it's up to you).
• 2. Sprinkle with the seasoning packet and/or mixed pickling spices. I think I used about 2 tsp for a 3 3/4 lb roast. If your mix does not contain bay leaves, consider crumbling up one dried bay leaf and adding it - I think bay leaves add a lot of flavor.
• 3. Cover with the sliced onion, if using. Insert a wired meat thermometer if you have one (highly recommended).
• 4. Time to cook depends on the size of your crockpot and the size of your roast. In my 5 quart crockpot, my 3 3/4 lb roast took 6 hours on Low to reach 196 degrees. You want it to reach between 195 and 205 degrees to melt collagen and make a tender roast. My crockpot was not half full, so the cooking time is relatively short. if your crockpot is larger, it may take even less time.
• 5. Let roast rest 10-15 minutes before slicing. For best slicing results, wrap leftover roast in foil, place on platter in fridge and weigh it down - this compacts the meat for even better slicing the next day.