All Recipes

Slow Cooker Corned Beef with Veggies and Horseradish Sauce

Slow Cooker Corned Beef with Veggies and Horseradish Sauce
  • Meal

    Main Dish

  • Cusine


1 corned beef, 3-5 pounds

1 bay leaf

1 head garlic

3 whole cloves

10 peppercorns

5 allspice berries or small pinch ground allspice

1 whole onion

1 head cabbage, cut in 4 pieces

2 cups carrots, cut up if large

3/4 cup mayo, lite mayo, or sour cream

2-3 T cream style horseradish


Trim all visible fat from corned beef and place in bottom of crock pot.Cut onion into a couple of pieces and place around the meat.Pour in enough water to cover, add spices and cook on low for about 6-7 hours.When you can pierce corned beef fairly easily with a fork, pour out most of the liquid (saving it if you want to make the “au jus” sauce below) remove onion, and add cabbage and carrots.Cook on high about 1 hour, or until veggies are tender. (If you’re hanging out in the kitchen you might want to put the carrots in for a while, then add the cabbage.)You can remove the meat for part of the cooking time if you feel it is getting too done.Optional – To make a flavorful “au jus” type sauce to serve with the meat: While veggies are cooking, skim reserved cooking liquid and simmer to reduce by half or more. (I taste it to decide how concentrated to make it. It can get too salty if you simmer too long.) If you are needing extra comfort, you can whisk a tablespoon or so of butter into the au jus when it has been reduced to the desired consistency. I find I don’t need that any more, but it does give a good flavor.Horseradish sauce: Combine mayo, sour cream, or a mixture with horseradish and whisk together. I would advise starting with a smaller amount of horseradish and tasting, then adding more until you get the amount you prefer. (You can replace some of the mayo or sour cream with milk if you want a thinner sauce.)When veggies are done to your liking, cut corned beef across the grain and serve with vegetables and sauce.