This 4-ingredient slow cooker beef is the kind of no-fuss, stick-to-your-ribs meal that fits right into a busy day on the farm or a chilly weeknight in town. It starts with a whole block of canned corned beef—just like the pantry staple my mother kept on hand when trips to the store were few and far between—and lets the slow cooker do all the work. With only three more simple ingredients, you end up with tender, savory beef and potatoes that taste like they took all afternoon of hands-on time, even though you mostly just toss everything in and walk away. It’s humble, hearty Midwestern comfort food that feeds hungry folks without a lot of fuss or expense.
Spoon this slow cooker corned beef and potatoes into shallow bowls and serve with buttered bread or warm dinner rolls to soak up the juices. A simple side of green beans, coleslaw, or a tossed salad adds a bit of freshness to balance the richness. If you like, offer mustard or a splash of vinegar at the table for those who enjoy a little tang. Leftovers are wonderful piled on toast or tucked into a soft bun for an easy next-day sandwich.
4-Ingredient Slow Cooker Corned Beef SupperServings: 4
Ingredients
1 (12-ounce) whole block canned corned beef, unbroken
1 1/2 pounds potatoes, scrubbed and cut into 1-inch chunks
1 medium onion, sliced or chopped
1 cup low-sodium beef broth or water
Directions
Place the whole block of canned corned beef into the bottom of a 4- to 6-quart slow cooker, keeping it in one solid piece. It should look just like it came out of the can, sitting as a single block in the center of the crock.
Scatter the potato chunks evenly around the corned beef, filling in the spaces along the sides. Add the sliced or chopped onion over the potatoes and around the meat.
Pour the beef broth (or water) gently around the edges of the corned beef, over the potatoes and onions, trying not to break up the meat block. You want the liquid mostly around the vegetables so they cook up tender and flavorful.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender and the onions are soft. The corned beef will have softened and released its seasoning into the broth.
Once cooked, use a large spoon or fork to gently break the corned beef into big, rustic chunks, stirring it together lightly with the potatoes and onions right in the slow cooker. Taste and add a little salt and black pepper if needed, keeping in mind that canned corned beef is already salty.
Serve the corned beef, potatoes, and onions hot, with some of the cooking juices spooned over the top.
Variations & Tips
You can tuck in a handful of baby carrots or sliced carrots along with the potatoes and onions for a touch of sweetness and extra color, but keep in mind that adding more vegetables may require a splash more broth. If you prefer a little tang, stir in 1 to 2 tablespoons of prepared mustard or a teaspoon of cider vinegar at the end of cooking. For a slightly creamier version, mash some of the potatoes right in the slow cooker before serving, turning it into a rustic corned beef hash-style dish. To stretch the meal, serve the mixture over cooked egg noodles or rice. Food safety tips: Always start with clean hands, utensils, and a clean slow cooker crock. Keep the canned corned beef unopened at room temperature only as long as needed to prepare the recipe, and refrigerate any leftovers within 2 hours of cooking. Store leftovers in a covered container in the refrigerator for up to 3 to 4 days, and reheat thoroughly until steaming hot before eating. If you are using a larger or smaller slow cooker, make sure the ingredients fit comfortably with the lid closing tightly so the food heats evenly and reaches a safe temperature.
