Treat yourself to this tender, satisfying corned beef made in the slow cooker over six blissful hours. The natural flavors of maple syrup and tangy mustard meld beautifully, resulting in a plate of fork-tender meat with a dreamy sauce.
Ingredients
- 3–4 pounds corned beef brisket (with seasoning packet)
- 1 tablespoon olive oil (optional if searing)
- 2 cups beef broth
- 3 tablespoons maple syrup
- 2 tablespoons whole-grain mustard
- 4 garlic cloves, smashed
- 1 large onion, quartered
- 4 carrots, peeled and cut into chunks
- 4 potatoes, quartered
- Optional: fresh thyme or parsley for garnish
Instructions
To begin, you can sear the beef for a couple of minutes in a lightly oiled skillet to lock in flavors and color. This step is helpful but not mandatory—if you’re pressed for time, just skip it.
Place the corned beef and its seasoning packet in your slow cooker. Next, whisk together the beef broth, maple syrup, mustard, and smashed garlic, then pour this sweet-savory mixture over the top. Tuck in the onion wedges, carrots, and potatoes so they bathe in the cooking liquid and absorb all that wonderful flavor.
Cover the slow cooker and set it to cook on low for six hours. About halfway through, you can gently turn the beef over to ensure every side is flavored. Once the cooking time is up, test your corned beef by piercing it with a fork—the meat should be delightfully tender and practically falling apart.
Transfer your corned beef to a platter, then let it rest for a few minutes to retain its juices. Slice it up, ladle some of that golden sauce on top, and serve with the slow-cooked carrots and potatoes. A sprinkle of fresh thyme or parsley brightens everything up and adds a pop of color.
It’s easy to see why this recipe is a wonderful crowd-pleaser: each bite is comfort-food heaven, perfect for quiet family dinners or festive gatherings. The slow cooker does all the heavy lifting, making it a great option if you want a warm, home-cooked meal without babysitting the stovetop.
You can play around with other ingredients—swap the maple syrup for honey, or throw in celery and cabbage. It’s a truly versatile dish that suits many palates and dietary needs, cozy enough for colder nights but delicious any time. Enjoy!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
