This Crock Pot Corned Beef and Cabbage recipe is so tender, and the flavor is really good. Your Saint Patrick’s Day meal has never been easier!
PREP TIME: 20 MINUTES COOK TIME: 10 HOURS TOTAL TIME: 10 HOURS 20 MINUTES
SERVINGS: 12 SLICES
CALORIES: 282kcal
AUTHOR: Karrie
INGREDIENTS
2.5 lb corned beef roast
2 small yellow onions
10 medium carrots
10 baby medley variety potatoes
2 cups water
1 head of cabbage
INSTRUCTIONS
Rinse and prepare your onion, carrots and potatoes. Peel and cut carrots in thirds and cut onions in fourths. Peel and cut up potatoes if you’re using russets, or just rinse if you’re using baby reds or a medley variety. Set aside.
Place onions and carrots on the bottom of a large crock pot. Next remove roast from packing, making sure to remove any seasoning packet that may be inside. Place roast along with juices from package inside the crock pot on top of the onions and carrots. Season with the seasoning packet that it came with if you choose. Add two cups of water. Place potatoes all around the roast. Cover and cook on high for 8 hours.
Take your head of cabbage and rinse. Cut the head into fourths. Open crock pot and place the pieces of cabbage right on top. Cook another 2 hours on high. Remove meat and veggies from crock pot and add to a platter.
Enjoy!
Full recipe can be found here.