Slow Cooker Maple Mustard Corned Beef

This easy Slow Cooker Maple Mustard Corned Beef combines ingredients that yield a delicious homemade mustard glaze and fork tender beef, which is perfect for a change of pace on St. Patrick’s Day (or any other day!).

For the last few years, I’ve made a standard Corned Beef and Cabbage meal. Though that meal turns out great, I really wanted to step this meal up a notch. The first thing I did differently was to ditch that pickling seasoning packet that comes with the corned beef and add totally different flavors.

Recipe Ingredients

• Corned Beef: For this recipe, I use a 3 lb. flat-cut corned beef roast. Remember to ditch the spice packet. If you are looking for a classic recipe, try my crockpot corned beef and cabbage.
• Cooking Oil: For searing the beef prior to slow cooking it.
• Maple Syrup – The star of the show! You can use pancake syrup (that’s what I use!) It really goes well with the salty corned beef.
• Yellow Mustard – This is standard yellow mustard, trust me it tastes great in this meal.
• Other Seasonings – Black pepper, and two minced garlic cloves, are all the other flavors needed for this tasty recipe.
• {The full recipe is in the recipe card below the images}

Step-by-Step Directions

• Mix together the sauce ingredients. Set aside.
• Brown the corned beef on all sides. And add it to the slow cooker.

• Pour the maple-mustard mixture over the corned beef. Place the lid on the slow cooker.Cook for 7 hours on LOW.
• Serve and enjoy.

My other favorite recipes for St. Patrick’s Day:

Get Recipe Ingredients

• Rinse, then pat the corned beef dry with a paper towel.

• Set a large skillet on the stove top to medium-high heat. Add cooking oil to coat the bottom of the pan. When the oil is hot, brown the meat on all sides.

• Place the browned corned beef into the slow cooker.

• In a small bowl mix together the maple syrup, mustard, pepper, and garlic clove. Pour this sauce over the corned beef in the slow cooker.

• Cover and cook on LOW for 7 hours, without opening the lid during the cooking time.

• Serve with desired sides, I made mashed red potatoes, steamed carrots and cabbage.

What should I serve with this?

Variations

• Any cut of corned beef works well for this recipe. Use what is on sale, as it can get pricey.
• Instead of yellow table mustard, you can use Dijon mustard or whole-grain mustard.
• Carrots can be added to the crockpot as well, for they taste great with the sweet maple mustard sauce.
• You can replace the maple syrup for brown sugar.
• If you are short on time, you can skip browning the corned beef, but it does help seal in the juices.

Calories: 406kcal | Carbohydrates: 14g | Protein: 25g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 2160mg | Potassium: 561mg | Fiber: 1g | Sugar: 12g | Vitamin C: 46mg | Calcium: 38mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.