EASY Corned Beef & Cabbage with Vegetables: No Fail Crockpot Recipe- Steph’s Stove

SLOW COOKER Corned Beef and Cabbage with Vegetables

2 to 3 pounds corned beef brisket, with spice packet
4 cups beef broth
¼ cup Worcestershire sauce
2 pounds baby red potatoes
2 pounds carrots (cut into chunks)
1 head green cabbage, cut into wedges
½ teaspoon salt
½ teaspoon black pepper

Place corned beef brisket into the bottom of a 6 quart slow cooker. Sprinkle spice packet over brisket.
Pour beef broth over brisket to cover and cook on low for 4 to 5 hours.

Add in potatoes, carrots, and cabbage. Be sure cabbage is in the top layer. Add in worcestershire sauce and season with salt and pepper.

Continue to cook on low for another 4 to 5 hours, until vegetables are fork tender.

Remove corned beef from slow cooker and let rest 15 minutes. Slice against the grain.

Serve vegetables with as much or as little of the liquids as you'd like.

Season with additional salt and pepper to taste as needed. Enjoy!

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