• 1 corned beef brisket
  • 1 qt apple juice
  • 1 C brown sugar
  • 1 Tbsp mustard
  • 8 small red potatoes
  • 2 medium carrots – peeled and cut into chunks
  • 1 onion – peeled and cut into eighths


  1. Place a slow cooker liner bag in your crockpot (*see Notes below)
  2. Place potatoes, carrots and onion in the crockpot
  3. Place corned beef (fat side up) on top of the vegetables
  4. In a large bowl, whisk the apple juice, brown sugar and mustard together until well combined (the brown sugar will not completely dissolve – this is OK)
  5. Pour juice mixture over the corned beef
  6. Cook for 5 – 6 hours on high  OR  8 – 10 hours on low
  7. Remove from crockpot – be careful when removing the corned beef, it will literally start to fall apart
  8. Carefully slice thinly ACROSS THE GRAIN (or the meat will be stringy and stick in your teeth!)


  1. For easy clean up, I always use a slow cooker liner bag – make sure if you use a slow cooker liner bag, that you buy the specific liner bag that is made for Slow Cookers, DO NOT use anything else or it will melt and ruin your food!