Slow Cooker Corned Beef with Rutabaga and Carrots

Corned beef for St. Patrick’s Day is like turkey for Thanksgiving – you just gotta have it! My favorite slow cooker corned beef recipe gets a new twist with rutabaga in place of the potatoes.

Slow Cooker Corned Beef with Rutabaga and Carrots

Happy St. Patrick’s Day! Every year I say I am going to make something different, such as an Irish beef stew, shepherd’s pie, or some kind of sausage dish, but always end up resorting to my tried and true slow cooker corned beef. I do change it up with a different glaze or an alternative cabbage preparation but this year had just a small new twist with rutabaga in place of the potatoes and roasted Brussels sprouts instead of cabbage.

Stick around tomorrow and Thursday for recipes that use up any leftovers you may have after today’s feast!

One year ago: Hidden Pot o’ Gold Cupcakes

Two years ago: Split-Pea Soup

Three years ago: Creamy Baked Chicken Taquitos


Serves 6-8


1 medium onion, cut into wedges

1 large rutabaga, peeled and cut into 1-inch cubes

1 lb. carrots, peeled and sliced into 1/4-inch rounds

3-4 cups water

3 garlic cloves, minced

1 bay leaf

2 Tbsp sugar

2 Tbsp cider vinegar

1/2 tsp pepper

3 lb corned beef with spice packet, trimmed of excess fat


  1. Place the onion, rutabaga and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Add more water if necessary to cover vegetables. Top with corned beef.
  2. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf and serve with roasted Brussels sprouts.

Source: Adapted slightly from my Corned Beef with Honey Marmalade Mustard Glaze.


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7 Responses to “Slow Cooker Corned Beef with Rutabaga and Carrots”

  • I’ve been wanting to try rutabaga lately. Awesome idea!

  • This corned beef recipe looks unreal. I wish I was having this for dinner.

  • Susan:

    I made this and was unfortunately disappointed. The problem, for me, is that my mother always did it on the stove top, which allowed the flavor of the corned beef to penetrate the vegetables and give them a special flavor. That did not happen well using the slow cooker. This is not the first time I’ve made that discovery – I tried a Mexican brisket recipe in the slow cooker that I’d previously done in the oven, and it just didn’t have the same flavor. It may be the the liquid in the slow cooker doesn’t reduce the same way. I will be going back to doing this corned beef on the stovetop.

    • spiffycookie:

      That’s a good point for sure, that the flavors don’t get concentrated because the liquid doesn’t cook down in a slow cooker. I’m sorry you were disappointed! I’ve actually never had corned beef cooked on a stove top so I don’t know any better and love slow cooking my corned beef. Now I want to try it on the stove top! I may never slow cook it again haha.

      • Susan:

        Erin, if you do try it on the stove top – and use cabbage – make sure the cabbage is fully immersed.

  • […] One year ago: Slow Cooker Corned Beef with Rutabaga and Carrots […]

  • […] my slow cooker to make the corned beef. Since I’ve already shared 4 different versions of slow cooker corned beef, this year I expanded my slow cooker’s horizons with a Guinness beef […]

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