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With just 6 ingredients and your crock pot, youll get the most tender and flavor slices of beef brisket with this recipe for Slow Cooker Corned Beef!A TENDER CROCKPOT DINNER RECIPEWhen you hear Slow Cooker Corned Beef, some people may think its just for St. Patricks Day meals. However, Ive been quick to learn that theres a whole other group of people who enjoy Corned Beef any time of year (because its so good!) So much flavor and so versatile! Any leftovers can be tossed on some rye bread with a schmear of mustard for delicious corned beef sandwiches!The best corned beef I have ever made! I dont like to cook cabbage with corned beef because I think it makes it come out greasy so this was perfect. So good! ChastityFREQUENTLY ASKED QUESTIONS:Can I make this without beer? Yes, you bet you can. Just replace it with more beef broth or if youre light on the broth, just use water. If its the alcohol that youre concerned about, grab a non-alcoholic beer so you still get the flavor profile that youd be aiming for. Can I add cabbage to this? Cabbage would be great and you know it pairs well already. If you want to try adding some of that, Id suggest using about of a head in place of the celery. Can I cook this on high to speed it up? Nope. This is one of those Slow Cooker meals that needs to cook on low and slow only. Trying to cook this on high will not give you that tender beef that you know and love. You have to put in the time and let it cook. What to serve with Corned Beef? If you check out some of the pictures Ive included throughout this post, youll see I served it on my favorite rye bread to make some irresistible Corned Beef Sandwiches with a side of Irish Slaw. Trust me, these two were made for each other! But this would also be good with some Mashed Potatoes, Ranch Smashed Potatoes, Sweet Potatoes, Green Bean Casserole, steamed vegetables, or other side dishes you enjoy with a hearty and comforting meal. Why did my roast not turn out tender? If you leave the lid on and resist the urge to check on the meat or move it around while its supposed to be cooking, you should end up with a super tender roast. If you open the lid to peek on it or move the beef around the roast will turn out less tender. This is one of those recipes that once you set it up, just forget about it. If you did that and its still not tender, Id check on the Slow Cooker and make sure it isnt broken and is heating evenly.Additionally, I like to keep the liquid from cooking that is in the Slow Cooker and sometimes I will drizzle some of the liquid over the beef if it seems like its drying out some. The liquid helps keep the beef moist. How should I store leftovers? Keep leftovers in the fridge for up to 3 days or keep them longer by popping any leftovers in a safe container for the freezer and freeze them for up to 3 months. Thaw them in the fridge overnight before reheating. Any tips for reheating the roast? I know sometimes I can worry if something will dry out when I am reheating it, but thats why I like to keep the extra liquid from cooking the beef on hand. When reheating, sometimes I will add some of that leftover liquid to help keep it moist and flavorful as it reheats. I also prefer to use the oven over the microwave for even reheating and I can cover leftovers with foil to keep them from browning if needed and I cant do that in the microwave. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)large onion when prepping it, dice it into large pieces.carrots peeled and cut in to large chunkscelery stalks when prepping, cut in large chunkscorned beef brisket keep the seasoning packet because we use it.unsalted beef stock because corned beef is cured with salt, I dont want to add even more salt to it so I think unsalted is the way to go here. lager beer I used Yuengling, but any brand of traditional lager that you enjoy the taste of will work for this recipe. If you dont want to use beer, just substitute with water.HOW TO MAKE SLOW COOKER CORNED BEEFPlace the onion, carrots, and celery into the bottom of an 8-quart slow cooker. Place the corned beef on top and sprinkle the seasoning mix over everything.Pour in the beef stock, followed by the beer.Place on low for 8-9 hours; I suggest using the low setting.Remove the corned beef from the cooker and leave the liquid in the pot (note, you can discard the vegetables or enjoy them with the corned beef).Slice and serve with some of the liquid drizzled on top to keep it moist.CRAVING MORE RECIPES?Instant Pot Corned BeefCorned Beef HashReuben DipReuben Egg RollsReuben CasseroleReuben SlidersSt. Patricks Day RecipesIrish Apple CakeIrish Soda BreadIrish Brown Bread PrintSlow Cooker Corned BeefTender slices of tender corned beef with flavorful broth all made in the Slow CookerCourse Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 9 hours hoursTotal Time 9 hours hours 10 minutes minutesServings 8Calories 395kcalAuthor Brandie SkibinskiIngredients1 large onion, large dice6 carrots, peeled, cut in large chunks4 celery stalks, cut in large chunks3-4 pounds corned beef brisket with seasoning packet, drained4 cups unsalted beef stock12 ounces lager beer (can use water, more beef stock or even a dark soda like Coke)InstructionsPlace 1 large onion, large dice, 6 carrots, peeled, cut in large chunks and 4 celery stalks, cut in large chunks into the bottom of an 8-quart slow cooker. Place 3-4 pounds corned beef brisket with seasoning packet, drained on top and sprinkle the seasoning mix over everything. Pour in 4 cups unsalted beef stock, followed by 12 ounces lager beer. Cover and cook on low for 8-9 hours (note: cooking on low instead of high for a shorter period of time will give you the most tender meat).Remove the corned beef from the cooker and leave the liquid in the pot (note: you can discard the vegetables or enjoy them with the corned beef). Slice and serve with some of the liquid drizzled on top to keep it moist. VideoNotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.You can substitute the celery with cabbage if you prefer.NutritionCalories: 395kcal | Carbohydrates: 9g | Protein: 28g | Fat: 26g | Sodium: 2343mg | Fiber: 2g | Sugar: 3g

This Reuben Casserole is like a huge reuben sandwich for a crowd! Layers of rye bread, pastrami, sauerkraut, Swiss cheese and a special sauce!A DELICIOUS PASTRAMI CASSEROLEOne of my familys favorite sandwiches are reuben sandwiches. They love them! But it can be time consuming to make each individual sandwich, right? So why not just make one big Reuben Casserole. All the same flavors, served warm and easy to slice up and serve!5 stars for sure: I loved the Dressing Mix out of this world, DELICIOUS!! Nothing to change on this recipe, I will make this again and again! Thank You! JamieFREQUENTLY ASKED QUESTIONS:What kind of meat should I use? You can use sliced corned beef or pastrami. I prefer pastrami but use your favorite. How do I keep this casserole from getting soggy? Make sure you drain the sauerkraut real well. You dont want any excess juices making it soggy. What kind of bread works best with this Reuben Casserole? Use dark or light rye bread. Both work just fine with this recipe. Do I have to use the seeds? Dont forget the caraway seeds. They really do make this recipe! If you really dont want to use them, you can omit them, but it wont be the same. Can I halve this recipe? You bet! If you dont need as many servings, you can simply cut this recipe as written in half. Youll need a smaller baking dish and you will most likely need to cut back on the baking time. How to store leftovers? Store leftover Reuben Sandwich Casserole covered in the fridge for up to 4 days. The longer it sits, the higher the risk of getting soggy. Can I use a larger baking dish? If you dont have an 117-inch baking dish you can use a 913-inch dish but the casserole will just be thinner. You also may not need to cook it in the oven quite as long. Can I freeze this casserole? Sure thing. Just transfer to a freezer safe container or freezer safe bag and store in the freezer for up to 2-3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)rye bread you can use dark or light. We like both but sometimes stores only carry one or the other. thinly sliced pastrami or corned beef this is a wonderful recipe for that leftover St. Patricks Day corned beef!sauerkraut make sure you drain it well or it will make this casserole soggy.shredded Swiss cheese if you dont enjoy Swiss cheese, you can use provolone or even mozzarella. caraway seeds I think the caraway seeds really make this casserole special but you can leave them out if you dont like them. chopped dill pickles I suppose you could also use a dill pickle relish just dont get too carried away with spreading it on. thousand island dressing you could also use Russian dressing.HOW TO MAKE REUBEN CASSEROLE:Preheat oven to 350f degrees.Spray 117-inch or 913-inch baking dish with nonstick cooking spray.Please note the photos below make the baking dish look larger than it is. It is not a larger baking dish it is only an 117-inch dish. Take four slices of rye bread and cut them into 2-inch cubes. Spread cubed bread into the bottom of the prepared baking dish. Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.Cover evenly with half of the pastrami. Then evenly top with drained sauerkraut. Note: press down on the layers as you go. Followed by chopped pickles and 1 teaspoon caraway seeds. Sprinkle 2 cups of shredded Swiss cheese on top of the previous layer. Next, top with remaining pastrami. Continue to push down the layers as you go. Sprinkle remaining 2 cups Swiss cheeseand 1 tsp. caraway seeds on top of pastrami. In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard. Pour mixture evenly over the casserole.Top with breadcrumbs. Cover with foil. Bake for 45 minutes.Remove from oven, let rest for 5 minutes then slice and serve.CRAVING MORE RECIPES? Slow Cooker Corned BeefReuben SlidersReuben DipReuben Egg RollsPolish Casserole for TwoInstant Pot Corned BeefShepherds PieQuick SauerkrautHomemade Sauerkraut (Fermented)Originally published: March 2017Updated photos and republished: February 2024 PrintReuben Casserole (+Video)This Reuben Casserole is like a huge reuben sandwich for a crowd! Layers of rye bread, pastrami, sauerkraut, Swiss cheese and special sauce!Course Main CourseCuisine AmericanPrep Time 20 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hour 5 minutes minutesServings 12 servingsCalories 274kcalAuthor Brandie SkibinskiIngredients6 slices rye bread (dark or light) (divided use)1 pound thinly sliced pastrami or corned beef (divided use)14.5 ounce can or jar sauerkraut, drained very well4 cups shredded Swiss cheese (divided use)1 cup chopped dill pickles2 teaspoons caraway seeds (divided use)1 cup milk3 large eggs, beaten cup thousand island dressing cup yellow mustardInstructionsPreheat oven to 350f degrees.Spray 117-inch or 913-inch baking dish (casserole will be thinner with a larger dish) with nonstick cooking spray.Take four slices of rye bread and cut them into 2-inch cubes. Spread the cubed rye bread into the bottom of the prepared baking dish. Place remaining 2 slices of rye bread into food processor and pulse into fine breadcrumbs and set aside. Cover cubed rye bread evenly with half of the pastrami. Then evenly top with 14.5 ounce can or jar sauerkraut, drained very well, 1 cup chopped dill pickles and 1 teaspoon caraway seeds. Sprinkle 2 cups shredded Swiss cheese on top of sauerkraut layer. Next, top with remaining pastrami. Push down on all the layers to help compact it a bit. Sprinkle remaining 2 cups Swiss cheeseand 1 teaspoon caraway seeds on top of pastrami. In a medium bowl, whisk together 1 cup milk, 3 large eggs, beaten, cup thousand island dressing and cup yellow mustard. Pour mixture evenly over the casserole. Top with the rye breadcrumbs you set aside earlier. Cover with foil. Bake for 45 minutes. Remove from oven, let rest for 5 minutes then slice and serve. VideoNotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 274kcal | Carbohydrates: 13g | Protein: 20g | Fat: 15g | Sodium: 795mg | Fiber: 1g | Sugar: 3g

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