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! This slow cooker corned beef with rutabaga instead of the potatoes will be a new favorite.

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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. I served it with biscuits baked from a can but rye dinner rolls would also be an excellent themed addition.

Stick around tomorrow (rutabaga hash) and Thursday (reuben taquitos) for recipes that use up any leftovers you may have after today’s feast!

SLOW COOKER CORNED BEEF WITH RUTABAGA AND CARROTS

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Yield: 6-8 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 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

Directions

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.