Crock Pot Corned Beef Dinner With Horseradish

Classic Corned Beef Meal
Martin Jacobs/Photolibrary/Getty Images
Prep: 20 mins
Cook: 10 hrs
Total: 10 hrs 20 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
610 Calories
29g Fat
27g Carbs
58g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 610
% Daily Value*
Total Fat 29g 38%
Saturated Fat 12g 59%
Cholesterol 188mg 63%
Sodium 644mg 28%
Total Carbohydrate 27g 10%
Dietary Fiber 6g 20%
Protein 58g
Calcium 123mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy way to make your St. Patrick's Day corned-beef dinner, and it makes a fabulous Sunday dinner as well. Make the horseradish sauce and chill it for least an hour or two for best flavor. If you don't care for horseradish, feel free to omit it.

Add boiled cabbage wedges (see the tips and variations, below) or a cabbage gratin to the meal and serve it with crusty bread or a rustic Irish soda bread.


  • For the Horseradish Sauce:
  • 1 cup sour cream
  • 2 teaspoons mayonnaise
  • 3 tablespoons horseradish (well-drained prepared)
  • 1/4 teaspoon salt
  • 1/2 teaspoon granulated sugar (or to taste)
  • For the Corned Beef Dinner:
  • 1 (4-pound) corned beef brisket
  • Water (to cover)
  • 1 cup small white onions (peeled, or use frozen)
  • 1 onion (peeled)
  • 6 cloves
  • 2 medium bay leaves
  • 1/2 teaspoon dried leaf thyme
  • 2 teaspoons salt
  • 3 parsnips (peeled, halved lengthwise, and cut into 3-inch length)
  • 6 to 8 medium carrots (peeled, halved lengthwise and cut into 3-inch lengths)
  • 1 small rutabaga (peeled cut in chunks)
  • 6 medium red potatoes (peeled and quartered; or small whole new potatoes)
  • 3 stalks celery (cut into 3-inch lengths)
  • 2 tablespoons parsley (chopped)

Steps to Make It

Note: while there are multiple steps to this recipe, this corned beef dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Horseradish Sauce

  1. If making horseradish sauce, combine the sour cream, mayonnaise, drained horseradish, 1/4 teaspoon of salt and 1/2 teaspoon of sugar, or to taste, in a small bowl. Cover and refrigerate until serving time.

Make the Corned Beef

  1. If corned beef is too large to fit in your crockpot, cut in half, thirds, or quarters.

  2. Place the corned beef in the slow cooker and cover with water. Add the small white onions and the large onion with cloves stuck in it, the bay leaves, thyme, and 2 teaspoons of salt. Arrange the parsnips, carrots, rutabaga, potatoes and carrots around the corned beef.

  3. Cover and cook on LOW for 9 to 11 hours, or until the corned beef and vegetables are tender.

  4. Drain well and then transfer beef to serving platter with the vegetables arranged around the edges. Sprinkle with chopped parsley before serving.

  5. Serve with the horseradish sauce, if using. 

Recipe Variation

  • Corned Beef Dinner With Boiled Cabbage Wedges: Cut a small head of cabbage into six wedges and place the wedges in a Dutch oven with about 1/2 inch of water. Add 1/2 teaspoon of salt. Cover the pan and simmer the cabbage wedges in the water for about 10 minutes. Turn them and simmer them for about 8 minutes longer, or until the cabbage is tender. Drain and drizzle with melted butter and season with salt and pepper, to taste.

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