If you love meals that are as easy as they are delicious, you’re going to adore this Slow Cooker Corned Beef with Root Vegetables and Salsa Verde. It’s packed with hearty veggies, juicy beef, and a pop of zesty salsa verde that makes every bite sing.

Best of all, your slow cooker does all the heavy lifting! This is a dish that feels fancy but is secretly super simple. Serve it on a big platter for a family dinner or save the leftovers for sandwiches the next day. Trust me, once you try the salsa verde, you’ll want to put it on everything!

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Recipe Ingredients

For the Corned Beef and Vegetables:

• 1.2 kg (2 lb 12 oz) piece of corned silverside
• 2 fresh or dried bay leaves
• 4 garlic cloves, lightly bruised
• 8 whole cloves
• ½ tsp of caraway seeds
• 1 tsp of black peppercorns
• 1 tsp of yellow mustard seeds
• 8 juniper berries
• 8 baby pickling onions, peeled
• 2 turnips, cut into thin wedges
• 750 g (1 lb 10 oz / 2 bunches) of baby carrots, scr믭 with 2 cm (¾ in) of greens left on top

For the Salsa Verde:

• A handful of coarsely chopped mint leaves
• A handful of coarsely chopped basil leaves
• A large handful of coarsely chopped parsley leaves
• 1 tbsp of finely chopped capers
• 1 garlic clove, minced
• 3 tbsp of extra virgin olive oil
• 3 tbsp of fresh lemon juice
• Salt and pepper, to taste

How To Make Slow Cooker Corned Beef With Root Vegetables

1. Prepare Your Slow Cooker: Begin by placing the corned silverside into your slow cooker, ensuring there’s enough room to fit the vegetables later.
2. Add the Aromatics: Toss in the bay leaves, bruised garlic cloves, whole cloves, caraway seeds, black peppercorns, mustard seeds, and juniper berries for a fragrant and flavorful broth.
3. Layer the Vegetables: Nestle the baby pickling onions, turnip wedges, and baby carrots around the beef to create a colorful and aromatic base.
4. Add Water and Cook: Pour enough water into the slow cooker to fully submerge the meat and vegetables, approximately 1.5–2 liters (6–8 cups). Cover the slow cooker and set it to low heat. Let it cook for 8 hours until the meat is tender and easily pulls apart with a fork.
5. Prepare the Salsa Verde: While the corned beef is cooking, make the salsa verde. In a small food processor, combine the mint, basil, parsley, capers, and minced garlic. Pulse until finely chopped.
6. Season the Sauce: Stir in the olive oil and lemon juice, then season with salt and pepper to taste. Adjust the balance of flavors as needed for a bright and zesty kick.
7. Serve and Enjoy: Once the beef is tender, carefully remove it from the slow cooker and cut it into chunks. Serve it with the vegetables and generous dollops of salsa verde on top for a burst of fresh flavor.

Recipe Tips

• Enhance flavor with homemade stock: Use vegetable or beef broth instead of water in the slow cooker to add a richer depth of flavor to your corned beef and vegetables.
• Adjust the salsa verde to taste: Add a splash of vinegar or more lemon juice for extra tanginess, or include chili flakes for a hint of heat in the salsa verde.
• Make it gluten-free: Ensure all your ingredients, especially the spices and mustard seeds, are labeled gluten-free to keep the recipe suitable for gluten-sensitive diets.
• Experiment with vegetables: Swap turnips and carrots for parsnips, sweet potatoes, or even baby potatoes for a different texture and taste profile.
• Use leftover corned beef creatively: Shred leftover meat and use it in sandwiches, tacos, or as a topping for a hearty corned beef hash the next day.

Recipe FAQs and Variations

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• Slow Cooker Beef and Red Wine Casserole
• Mexican Osso Buco in Slow Cooker
• Beef Adobo in Slow Cooker