• 10servings
  • 555minutes
  • 340calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds medium new potatoes, (about 8), cut in half

  2. 2 cups baby-cut carrots

  3. 1 cup frozen small whole onions, thawed

  4. 1 corned beef brisket (3 to 3 1/2 pounds)

  5. 1/8 teaspoon pepper

  6. 1/2 cup water

  7. 1 tablespoon Worcestershire sauce

  8. 1 tablespoon cornstarch

  9. 2 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.

  2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.

  3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.

  4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.

  5. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.


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