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Tuesday, March 3, 2015

Corned Beef in the Crockpot by Jen

Happy St. Patrick's Day!! 
6 carrots, cut into chunks (or bag of baby carrots)
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. bottle beer (Guinness)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water


Combine all ingredients in a gallon Ziploc bag. Freeze until ready to cook.

Thaw entire bag. Dump contents in Crockpot, cover and cook on low setting for 10-12 hours.

Remove corned beef from Crockpot and cover with foil until ready to serve.

To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side; I myself prefer honey mustard.

If you have a newer, hotter cooking Crockpot you might want to check it after 8 or 9 hours. Although, with this much liquid, there shouldn't be much problem with anything burning.


  1. This meat was so tender and delicious! I threw some red potatoes (quarted) in the crockpot with everything else in the morning and that evening had a yummy St. Patty's Day meal. Served with homeade coleslaw. Thanks for the festive meal!

  2. Our family did not care for this meal. I'm sure it's great if you like corned beef. It's just not our thing.