Sunday Dinner Recipe: Corned Beef and Vegetables

Credit: Betty Crocker

It’s that meat-and-potatoes meal everyone dreams of coming home to. And now you can!


2 1/2 pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water


1 Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.

2 Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.

3 Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.

4 Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.

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SOURCE: Betty Crocker