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Easy Crock-Pot Corned Beef

Makes approx 6 servings


  • 3-4 pound corned beef brisket I used a flat cut
  • 1 seasoning packet included with brisket
  • 1 large yellow onion sliced
  • 4 cloves garlic
  • 2 cups water or broth
  • 1 tbsp apple cider vinegar


  • Cover the bottom of the Crock-Pot with the onion slices and garlic.
  • Lay the corned beef on top, fat side up.
  • Sprinkle the seasoning packet all over the corned beef.
  • Add water (or broth) and apple cider vinegar to the Crock-Pot, on the side of the meat.
  • Cook low and slow for a tender brisket, ideally¬† 8-9 hours on low.
  • Remove corned beef from the Crock-Pot and let rest for ten minutes.
  • You can also place under the broiler for two minutes to crisp the top if you would like.
  • Slice the corned beef against the grain and place on a platter.


*Serve with horseradish cream sauce, cabbage, potatoes, and carrots.