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Slow-Cooker Cranberry Corned Beef
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Prep Time:
15 minutes
Total Time:
9 hours 15 minutes
Enhance corned beef with tangy cranberry sauce for a delectable slow-cooked meal.
Ingredients:
  • 5 large carrots, cut into 3-inch pieces
  • 1 large onion, cut into 6 wedges
  • 1 corned beef brisket with spice packet (4 lb), trimmed of fat
  • 1 can (14 oz) whole berry cranberry sauce
  • 1 can (14 oz) jellied cranberry sauce
  • 1 box (2 oz) onion soup mix (2 packages)
  • 1/2 cup sour cream
  • 4 teaspoons prepared horseradish
  • 2 tablespoons chopped fresh parsley, if desired
  • 1/4 teaspoon freshly ground pepper
Instructions:
  • 1. Grease a 5-quart slow cooker with cooking spray. 2. Layer carrots and onion in the slow cooker, followed by the beef. 3. Sprinkle the spices from the packet over the beef. 4. In a medium bowl, combine both cranberry sauces and soup mix. 5. Pour the mixture over the beef in the slow cooker.
  • Cover the dish and cook on High heat for 1 hour. Then, decrease heat to Low and continue cooking for 8 more hours, or until the beef is tender.
  • Combine sour cream and horseradish in a bowl, mixing until smooth. Chill in the refrigerator until ready to serve.
  • Transfer the beef from the slow cooker to a serving platter, slice thinly across the grain. Arrange carrots and onion around the beef. Drizzle with cooking liquid, if desired, then sprinkle with parsley and pepper. Serve with horseradish sauce.

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