Slow Cooker Corned Beef Dinner with Horseradish-Dill Sauce Recipe

Love corned beef but think it is too much of a challenge to cook? Not with this slow cooker recipe. Simply place the ingredients in the cooker, cover and cook, and in a few hours you will be enjoying delicious and tender corned beef and vegetables.

Slow Cooker Corned Beef Dinner with Horseradish-Dill Sauce

Prep Time: 10 minutes

Cook Time: 8-10 hours on LOW

Yield: 6 servings

Slow Cooker Corned Beef Dinner with Horseradish-Dill Sauce

This one-pot dinner may be perfect for St. Patrick’s Day celebrations, but you’ll fall in love with how easy and delicious this recipe is, and will make it many times throughout the year.


Corned Beef and Vegetables

3 1/4 pounds thin-cut corned beef brisket, top fat trimmed

8 medium red potatoes (about 1 1/2 pounds), quartered

1 pound medium carrots, peeled and quartered crosswise

1/4 teaspoon coarsely ground black pepper

1 cup ale or other beer

1 cup chicken broth

1 small head savoy cabbage (about 1 1/4 pounds, cored and cut into 6 wedges)

Horseradish-Dill Sauce

1/2 cup sour cream

2 Tablespoons horseradish

1 Tablespoon chopped dill

1 Tablespoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper


    Corned Beef & Vegetables:
  1. Put corned beef in a 5-quart or larger, preferably oval, slow cooker. Top with potatoes, then carrots. Sprinkle with pepper, pour beer, and broth over top. Cover and cook on LOW 8 to 10 hours or until corned beef and vegetables are tender. (See Notes).
  2. About 10 minutes before serving put cabbage and some of the cooking liquid in a microwave- safe bowl. Cover and microwave until tender, about 10 minutes.
  3. Horseradish-Dill Sauce:
  4. Combine sour cream, horseradish, dill, mustard, salt and pepper in a small bowl.
  5. Slice corned beef thinly against the grain using a sharp knife. Serve sliced corned beef with potatoes, carrots and cabbage with a little of the cooking liquid spooned on top and sprinkled with dill if desired. Serve the sauce on the side.


If you are around during the last 2 hours of cooking, you can add the cabbage to the slow cooker then and skip cooking it in the microwave.

Different brands of corned beef are packaged differently. Some come with spice packets. Feel free to add some of the spices, but add them sparingly so they don’t completely overwhelm the flavor of the vegetables.

You can make this a day ahead and if you do, the refrigerated corned beef will be easier to slice.

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Terry Grieco Kenny

is a recipe developer, food writer and food stylist. As a magazine food editor in NYC, she developed and styled hundreds (if not thousands!) of recipes, and has contributed to over 15 cookbooks and 10 magazines. It may sound like a super-busy life, but with her only son Jack now away at college, cooking up a storm in the kitchen certainly helps take her mind off the empty nest blues!

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