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Place corned beef, fat side up, into the slow cooker and season it with the spice packet.
Sprinkle with sugar; add garlic and pour beer around it.
Cover and cook on LOW for 4 to 5 hours.
Remove lid and add carrots and potatoes; cover and continue to cook for 2 to 3 more hours, or until tender. Corned beef is cooked through when internal temperature registers at 145˚F. Use an instant read thermometer for accurate results.
Take the corned beef out of the slow cooker and transfer to a cutting board; let stand for 15 minutes before cutting.
Thinly slice the corned beef against the grain.
Serve with carrots and potatoes and garnish with parsley.
If corned beef is not browned on top, or if you like a bit more browning, put the corned beef under a broiler for 2 to 3 minutes, or until browned to your liking.