Crockpot Corned Beef

I make corned beef every year for Saint Patrick’s Day, so I figured it was time to type up my recipe.  I don’t like pull apart roast unless its pork, so note that you can cook longer if you desire yours shredded.

corned beef collage

Ingredients:

Corned Beef Brisket

1 carton of beef stock, can use broth, but stock has more flavor

1can of Guinness

1/2 teaspoon of sage

Pinch of Rosemary, how ever much you desire is fine

1 teaspoon of onion powder, or onion flake, again more is fine

2T Butter

2T Balsamic Vinegar

2T Worcestershire Sauce

Seasoning or Garlic Salt

 Directions:

-In large Pan, melt butter, add in Worcestershire sauce and vinegar.  Sear meat, about 1-2 minutes per side over medium heat.  Place roast in crockpot.  If you want cabbage in roast, add about 1/2 way through cook time.

-Add remaining ingredients, low 1 hour per pound, I flip my every hour.  For fall apart meat, cook longer.  Once done cooking, cut off crockpot and crack lid, I do this for 30 minutes to 1 hour.  This is how I allow my roast to rest.

-Remove and slice to thickness you desire.  Enjoy!

 

 

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