Slow Cooker Guinness Corned Beef and Veggies Recipe

I love using my crock pot and this recipe was perfect! I love this recipe made it for my family and they ate it up!!!! I will definitely make it again!

Love this recipe! I did a few of the suggestions in the other reviews. Used just one 12 oz. bottle of stout, rubbed a little prepared mustard on top then half the brown sugar. Don't cook the veggies with the meat. Cook the carrots half way through the meat cooking time. Cook the cabbage separate. Then take the meat and carrot out of the cooking juices and cook the potatoes for about an hour on high. It is worth it. Everything was so good!

This turned out amazingly delicious! My husband said it tasted like the best Prime Rib he's ever eaten! High praise indeed. I did have to change a couple of things, but not significantly. I discovered that my brown sugar was a large ROCK, so was unable to actually rub it all over the brisket. Rather, I had to chip off a lump and dissolve it in the stout (I did use Guiness). I slow-cooked it overnight, took it out and let it cool and sliced it. Put it in the fridge until dinner. I THEN cooked the veggies - I don't like them mushy - in my instant pot in the broth from the corned beef. It was SO GOOD! St. Patrick would have DROOLED over it! Thanks for a great recipe!

I prepared the corned beef as directed and placed in slow cooker with stout beer already in place. Placed the 1/4 sections of cabbage on either side of meat. Pour rest of beer over. Cooked on low for 2 hours the added fingerling potatoes on one end of crockpot and baby carrots on other end. Cooked another 4 hours and was beautiful and so flavorful. Will definately use this recipe again and again.

This was the BEST corned beef that I have ever had. I just made a couple of tweaks, which I'd recommend. First, there is no way to get all of the ingredients into a standard slow cooker, so I just boiled the cabbage on the stovetop about 20 minutes before we were ready to eat and made everything else in the slow cooker. There are some great recipes available for a good boiled cabbage. Second, DON'T discard the spice pack. Just mix it with the brown sugar before rubbing the meat. The combination of the together made the meat taste AMAZING. Lastly, like others, I skipped the stout. I like beer but am not a fan of it in recipes. Instead, I substituted a quart of low sodium beef broth. (You can even cut this back almost in half and use the rest to boil the cabbage later.) Enjoy!

I used Guinness as called for but reduced the brown sugar to 3/4 cup. We prefer the potatoes and cabbage cooked separately and this year I roasted new potatoes and braised the cabbage with a little of the cooking liquid from the Crock.

I will keep this recipe forever. It was so simple to do. I put it in the slow cooker in the morning, was gone all day and had company for dinner. I did add the veggies at a couple hours from finish time and the cabbage wedges an hour out. The only change I would make is to use less brown sugar. It calls for 1.5 cups and I would use 3/4 cups. DELICIOUS!!!!

I decreased the sugar and only used enough to rub over the brisket. The amount of vegetables needed to be decreased as there were only 4 of us. The flavours of this dish were amazing. When I make it again I will cook the brisket first and add the vegetables only 1-2 hours before eating! Excellent dish

A real hit! I used beef consomme instead of beer. Put the potatoes in the last 1 hour and cooked the cabbage in a steamer. It was a super big hit. Hubby loved it. Thanks for making St. Patty's Day dinner a delight!

I made this but several modifications based on ingredients on hand. Didn't have any stout so sub'd a hearty Budweiser variety and a little chix bullion to make up the volume. I did a lot of improvising with what I thought would be good and what I had on hand. About a lb of baby carrots. 1 1/2 lbs of baby potatoes, red and white mixed. 2 onions cut into 1/4's. Opened, rinsed and trimmed the fat off the 4 lb corned beef roast. Rubbed the entire roast with 1 envelope of onion soup. Sprinkled it with a little ground bay leave (been dying to try this new addition to the spice arsenal) and granulated garlic. Oh yeah, I added that little spice pack you get into the beer at the beginning. No cabbage so I cleaned and halved about 1 lb of brussel sprouts. Put the lid on, set for 8 hrs on low.

Only used enough sugar to coat the brisket (about 3/4 cup) and reserved half the vegetables to add in the last hour so that they retained some crispness. Yumm.

Love the flavors and the ease of assembling the ingredients. Found this recipe a few years ago and make it every year for St. Patrick’s Day. 🍀

Perfect recipe for any occasion.

I do this at least twice a year, and I ALWAYS go heavy on the Guinness. But I have never tried it with the Sweet Potato, and OMG, it was bloody fantastic.

I don't add sweet potatoes and cook my cabbage separately, but otherwise follow this recipe and love it. Prefer crock pot on low for at least 8 hours.

I've made this recipe every time I make corned beef since I've found it. Around 10 years. Don't bother making it any other way. I usually use 1 beer and less than a cup of brown sugar, it doesn't need the extra 1/2 cup or bottle.

Best ever corned beef!! Tender, delicious. I loved the combo of sweet potatoes and regular red potatoes, along with onions and carrots. I cooked the cabbage separately to make sure it wasn’t mushy. My guests LOVED the meal. Many compliments flew my way. This is going to be served often .. not just on St. Patrick’s Day!!

Overall too sweet. It all tasted weird. Brown sugar and corned beef didn't work for me.

I was really excited to try this, based on the reviews. I andded the potatoes and carrots for a few hours and then checked them, they were already soft, so I removed them, and added the cabbage two hours before serving. Unfortunately the sweetness the meat took on from the brown sugar ruined the dish for me. It was very tender, and I made myself eat two thin slices before giving up. The veggies were also sweet, but I’ll be able to eat the leftovers of those at least. If one of the things you like about corned beef is the salty taste, this recipe isn’t for you.

The corned beef was good and tender. Thank goodness it didn’t absorb the sweetness from the brown sugar. The vegetables and broth were just too sweet to eat.