Source: Dinner Then Dessert

BY SABRINA SNYDER               


I haven’t made a lot of corned beef, and “crispy” is what drew me to this dish. Corned beef also should look smoother when it’s cut than what the picture above shows. Clearly, I need more practice! The Dinner Then Dessert website has a picture of how it should look:) That said, this was a delicious roast, easy to prepare—-and definitely had a crispy crust. Fix it in the morning and it’s ready at dinnertime. And your house smells fantastic in between.

Dinner Then Dessert also has a thorough discussion of helpful tips on corned beef. It’s worth taking a look!

  • Yield: 8 servings
  • Prep Time: 5 minutes
  • Cook Time: 9 hours
  • Total Time: 9 hours 5 minutes


  • 3 pounds corned beef , with packet
  • 1 cups water , maybe less depending on size of slow cooker
  • 3 cloves garlic , minced
  • 1 bay leaf
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon ground black pepper


  1. Add corned beef, fat side up, to the slow cooker.
  2. Add the minced garlic, spice packet, sugar and pepper to the top of the meat and rub on.
  3. Add the vinegar and bay leaf to the side of the corned beef and add just enough water to come up about 25% of the way to the top of the meat.
  4. Cook on low for 8-9 hours
  5. If for some reason the corned beef is not browned on top, or enough to your liking, put under a broiler (6-7 inches away) for 1-2 minutes.
  6. Leave the oven door open a bit so you can look in, this isn’t something you can leave unattended.