Slow Cooker Corned Beef and Sauerkraut

This Corned Beef and Sauerkraut with beer cooks low and slow all day in the crock pot for fall apart tender and super flavorful beef!

4.5 from 52 votes

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Prep Time: 15

Cook Time: 8

Total Time: 8 15

Servings: 6

Calories: 627kcal

1 lb. carrots (peeled and chopped into 3 inch sticks (or about 1/2 bag baby carrots))
2 - 3 lbs. baby red potatoes (halved)
2 1/2 - 3 1/2 lbs. corned beef brisket
1 teaspoon ground pepper
1 teaspoon garlic powder
½ teaspoon celery salt
12 oz. beer (lager, ale, or stout)
16 oz. sauerkraut (drained)

Remove the corned beef brisket from the packaging and rinse thoroughly under cold running water. Place it on a plate, and pat dry with a paper towel. Set aside.
Put your carrots and the diced potatoes in the bottom of your slow cooker. Place the corned beef brisket on top of the vegetables with the fat side up.
Sprinkle the top of the corned beef with the ground pepper, garlic powder, and celery salt.
Pour the beer into the slow cooker, covering the veggies and meat.
Cover and cook on low for 8-10 hours or on high for 6 hours.
One hour before the crock pot finishes, add the sauerkraut. Gently place it in the slow cooker around the corned beef and submerge in the broth/liquid. Cook for the remaining time.
Remove the corned beef to a plate, slice, and enjoy with the veggies and kraut from the slow cooker.

I like the refrigerated bag of kraut at the store but the canned type works as well.
It's ok if the corned beef isn't completely submerged in the beer, but it should at least be covering the bottom half. If you don't have enough liquid, add additional beer or beef broth until the beef is at least partially submerged.
Leftover corned beef keeps well sealed in an airtight container in the fridge for up to 5 days.

Course Main Dish

Cuisine Irish

Keyword corned beef and sauerkraut, corned beef in crock pot with beer, slow cooker corned beef and sauerkraut

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