Recipes Comfort Food Slow Cooker Corned Beef with Cabbage, Carrots and Potatoes 4.0 (23) Add your rating & review This classic Irish-American dish gets simplified in the slow cooker. Slideshow: More Slow Cooker Recipes By Marcia Kiesel Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: © David Steele Active Time: 15 mins Total Time: 10 hrs 30 mins Yield: 6 Ingredients One 6 1/2-pound corned beef 6 heads of garlic 10 cups water 6 medium carrots, peeled 6 medium red potatoes, halved One 2-pound head of green cabbage, cut into 6 wedges Mustard and horseradish, for serving Directions Put the corned beef in a large slow cooker. Add the garlic and 6 cups of the water, cover and cook on high for 5 hours and 30 minutes. Add the remaining 4 cups of water and cook on low until the corned beef is tender, about 1 hour and 30 minutes longer. Transfer the corned beef to a large pan and cover with foil. Discard the garlic. Add the carrots and potatoes to the cooker, cover and cook on high until almost tender, about 2 hours. Add the cabbage wedges and cook until tender, about 45 minutes. On a carving board, carve the corned beef across the grain into 1/3-inch-thick slices. Keeping the slices together, return the meat to the slow cooker and cook on low until heated through, about 15 minutes. Serve the corned beef and vegetables in the cooking liquid, passing mustard and horseradish at the table. Make Ahead The corned beef and vegetables can be refrigerated in the cooking liquid overnight and reheated gently. Rate it Print