SLOW-COOKER CRANBERRY CORNED BEEF

Slow-Cooker Cranberry Corned Beef image

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h15m

Yield 10

Number Of Ingredients 10

Previous Next

5 large carrots, cut into 3-inch pieces
1 large onion, cut into 6 wedges
1 corned beef brisket with spice packet (4 lb), trimmed of fat
1 can (14 oz) whole berry cranberry sauce
1 can (14 oz) jellied cranberry sauce
1 box (2 oz) onion soup mix (2 packages)
1/2 cup sour cream
4 teaspoons prepared horseradish
2 tablespoons chopped fresh parsley, if desired
1/4 teaspoon freshly ground pepper

Steps:

Spray 5-quart slow cooker with cooking spray. In slow cooker, place carrots and onion. Top with beef. Sprinkle with spices from packet. In medium bowl, mix both cranberry sauces and soup mix; spoon over beef.
Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 8 hours longer or until beef is tender.
In small bowl, mix sour cream and horseradish until blended. Cover; refrigerate until serving time.
Remove beef from slow cooker to serving platter; cut across grain into thin slices. Spoon carrots and onion around beef. Drizzle with cooking liquid, if desired. Sprinkle with parsley and pepper. Serve with horseradish sauce.

Nutrition Facts : Calories 500, Carbohydrate 39 g, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 2560 mg