Slow Cooker Pastrami | Easy Crockpot Dinner is one of those recipes that invokes a sense of nostalgia, deliciousness, and ease. Whether you’re coming home to a warm, savory scent after a long day or tackling a relaxed weekend gathering with friends, this slow-cooked delight brings smiles all around. The pastrami gets that tender, melt-in-your-mouth texture that you can only achieve with long, slow cooking. Plus, with minimal prep time, you can set it and forget it for a hearty, satisfying meal.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Slow Cooker Pastrami | Easy Crockpot Dinner
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Slow Cooker Pastrami | Easy Crockpot Dinner

Slow Cooker Pastrami | Easy Crockpot Dinner

I first stumbled upon this recipe when I was searching for something to make for a cozy Saturday night in. Little did I know, I’d discover a new favorite! Not only is it a cinch to prepare, but it also transforms humble corned beef into an indulgent feast. So, if you’ve ever considered making your own pastrami, or if you want to experience the best flavors without spending all day in the kitchen, this dish is your answer! I invite you to give this recipe a try—you’re bound to love it!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep time, you’ll be on your way to a flavorful meal in no time.
Irresistible Flavor: The combination of beer, brown sugar, and spices creates a deep, rich taste that’s hard to resist.
Eye-Catching Appeal: Layer this pastrami on marble rye with Swiss cheese and sauerkraut for a visually delightful sandwich.
Flexible Serving: Perfect for a comforting dinner, a hearty lunch, or even a fun game-day snack.
Budget-Friendly: Using corned beef as your base keeps costs down while serving a crowd.

Ingredients You’ll Need

4 lbs. corned beef: I usually opt for the flat cut, which is slightly leaner and perfect for this recipe.
Spice packet that comes with the corned beef: This adds authentic flavor and is already prepared for you!
1 tsp. onion powder: A simple enhancement that rounds out the overall taste without being overpowering.
3 tbsp. brown sugar: Helps caramelize the meat while adding a touch of sweetness.
½ tsp. ground black pepper: Just the right amount of heat to balance the sweet and savory notes.
5 garlic cloves, peeled, but left whole: Infuses the meat with beautiful garlicky goodness without being too overwhelming.
12 oz. beer: A lager or amber beer works best, complementing the flavors as it simmers.
3 cups water: This keeps the meat moist throughout its long cooking process.
1 tsp. hickory liquid smoke: Adds that beloved smoky flavor without requiring a smoker.
Marble rye: A classic pairing that adds both visual appeal and flavor to your sandwiches.
Thousand Island dressing: A rich and tangy spread that elevates each bite.
Swiss cheese: Melts beautifully and brings a creamy texture to your sandwich.
Sauerkraut: Adds crunch and acidity, balancing out the richness of the pastrami.

How to Make Slow Cooker Pastrami | Easy Crockpot Dinner

Rinse the Corned Beef: Begin by rinsing the corned beef thoroughly under cold water. This step is crucial as it removes excess salt, ensuring a more balanced flavor.
Load the Slow Cooker: Place the rinsed corned beef right into your slow cooker. Ensure it fits snugly to help maintain moisture.
Season Generously: Sprinkle the provided spice packet over the beef, followed by the onion powder, brown sugar, and ground black pepper. Nestle the whole garlic cloves around the meat for maximum flavor infusion.
Add the Liquid: Pour the beer and water over the brisket. Then, drizzle in the hickory liquid smoke, which adds a delightful smoky punch.
Cook Low and Slow: Cover your slow cooker and cook on LOW for 7-8 hours or until the beef is fork-tender. The longer, the better!
Rest and Slice: When done, move the corned beef to a cutting board and let it rest for about 5-10 minutes. Slice against the grain to ensure maximum tenderness, and serve it up however you like!

Storing & Reheating

To store leftovers, wrap the pastrami tightly in plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. If you wish to freeze it, slice the pastrami before wrapping tightly in foil, then place it in a freezer-safe zip-top bag for up to 3 months. When reheating, simply pop slices in the microwave for 1-2 minutes, or warm up in a skillet over low heat. Just be mindful that freezing might slightly alter the texture, so adding a splash of broth while reheating can help refresh it.

Chef’s Helpful Tips

Avoid Overcooking: If you cook the corned beef too long, it may become tough. Keep an eye on the time after the 6-7 hour mark.
Use Quality Ingredients: This makes all the difference! Choose a good quality corned beef and flavorful beer.
Don’t Skip the Rinse: Rinsing the corned beef can help reduce the saltiness and avoid a very salty final product that might overshadow the other flavors.
Experiment with Breads: While marble rye is a classic, feel free to try other breads like sourdough or pumpernickel!
Double Duty: The leftover pastrami can also be used in salads, omelets, or on charcuterie boards.

There’s nothing quite like serving up a sandwich piled high with cool sauerkraut, warm pastrami, and melted Swiss cheese, all wrapped up in toasty marble rye. The delightful blend of flavors and textures creates a meal that’s not just delicious but memorable. Plus, the ease of preparation makes it a go-to for busy weeknights or relaxed weekends. When you gather friends or family around a table, this dish invites storytelling and connection while you enjoy mouthwatering bites. Don’t hesitate to get creative and put your twist on this timeless recipe!

Recipe FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While corned beef is traditional, you could experiment with other cuts like brisket or even a roast. Just keep in mind that cooking times might vary, so adjust accordingly for tenderness.

What kind of beer should I use?

A lager or amber beer works best because they provide a well-rounded flavor that complements the spices without being too bitter. However, feel free to use your favorite kind of beer; just avoid anything that’s too hoppy!

Can I make this dish without a slow cooker?

Yes, you can adapt this recipe for the oven! Place the seasoned corned beef in a Dutch oven, add all of your liquids, and cover. Cook at 300°F for around 3-4 hours until tender, checking periodically for moisture.

How do I know when the corned beef is done?

The corned beef is ready when it’s fork-tender and easy to slice. Using a meat thermometer, you can check for an internal temperature of 190°F for optimal tenderness. Enjoy every bite!

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Slow Cooker Pastrami | Easy Crockpot Dinner

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Author: Peter
Prep Time: 10 minutes
Cook Time: 430 minutes
Total Time: 7 hours 20 minutes
Yield: 8 servings 1x
Category: Main Dishes
Method: Slow Cooker
Cuisine: American

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Description

Experience the mouthwatering taste of Slow Cooker Pastrami, featuring tender corned beef infused with spices and garlic. This easy crockpot dinner is ideal for a comforting meal with minimal prep, serving up delicious flavors that everyone will love.

Ingredients

Scale

4 lbs. corned beef, i use flat cut
spice packet that comes with the corned beef
1 tsp. onion powder
3 tbsp. brown sugar
½ tsp. ground black pepper
5 garlic cloves, peeled, but left whole
12 oz. beer
3 cups water
1 tsp. hickory liquid smoke
marble rye
thousand island dressing
swiss cheese
sauerkraut

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Instructions

Rinse the corned beef thoroughly to remove excess salt.
Place the corned beef into the slow cooker.
Sprinkle the spice packet, onion powder, brown sugar, and black pepper over the beef; add the garlic cloves.
Pour the beer, water, and hickory liquid smoke over the top.
Cook on LOW for 7-8 hours until tender.
Transfer the corned beef to a cutting board and let it rest for 5-10 minutes before slicing.

Notes

For a spicier kick, add extra black pepper or red pepper flakes.
Serve the pastrami on marble rye for the best flavor experience.
Pair with homemade coleslaw for a complete meal.