There’s something truly magical about the aromas wafting through the kitchen as you prepare a comforting meal in the slow cooker. And when it comes to a hearty, flavor-packed dish, nothing quite does the job like Slow Cooker Pastrami. This delightful creation transforms simple corned beef into an irresistible delicacy that’s rich, smoky, and bursting with taste. It’s perfect for those days when you want to throw something in the pot and let it do its magic while you focus on other things—like relaxing or catching up on a good book.
I first stumbled upon this recipe during a cozy winter gathering. We craved something warm and satisfying, and oh, how this dish did not disappoint! The combination of spices with hearty corned beef creates a meal that feels both luxurious and genuinely homey. Whether you’re serving it up for a casual weeknight dinner or a weekend hangout, Slow Cooker Pastrami is sure to impress your friends and family. With just a few easy steps, you’ll have a hearty meal ready to warm your heart and fill your belly. I can’t wait for you to give it a try!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Just 10 minutes of prep time for an effortless meal!
- Irresistible Flavor: Juicy, tender meat paired with a smoky sweetness is pure bliss.
- Eye-Catching Appeal: Serve on marble rye for a visual feast that looks as good as it tastes.
- Flexible Serving: Perfect for sandwiches, platters, or as a main course any day of the week.
- Diet-Friendly Options: Great for meal prep; enjoy it on its own or with your favorite sides!
Ingredients You’ll Need
- 4 lbs. corned beef (flat cut is recommended): This is the star of the show! It offers a tender texture and is packed with rich flavor. If flat cut isn’t available, point cut works too, but it may have a bit more fat.
- Spice packet that comes with the corned beef: Essential for that authentic pastrami flavor; don’t skip this!
- 1 tsp. onion powder: This adds a depth of flavor that elevates the entire dish.
- 3 tbsp. brown sugar: A touch of sweetness helps to balance the savory spices and enhances the smoky flavor.
- ½ tsp. ground black pepper: Adds just the right amount of heat without overpowering.
- 5 garlic cloves, peeled and left whole: Garlic infuses a wonderful aroma and richness as it simmers.
- 12 oz. beer (your choice): The beer tenderizes the meat while adding a unique depth of flavor; feel free to use a stout or lager.
- 3 cups water: Helps in cooking the meat thoroughly without drying it out.
- 1 tsp. hickory liquid smoke: This smoky flavor is key to achieving that classic pastrami taste.
- Marble rye bread: The ideal vehicle for your pastrami, with a nice, soft texture.
- Thousand Island dressing: A must-have for drizzling on your sandwich; it adds a creamy tang.
- Swiss cheese: Melts beautifully and offers a nutty taste that pairs well with pastrami.
- Sauerkraut: For an authentic touch, this salty, fermented cabbage brings a delightful crunch.
How to Make Slow Cooker Pastrami | Easy Crockpot Dinner
- Rinse the corned beef: Start by rinsing the 4 lbs. of corned beef very well under cold water. This step helps to wash away excess salt, ensuring your dish isn’t overwhelmingly salty.
- Add to slow cooker: Place the rinsed corned beef into the slow cooker.
- Season generously: Sprinkle the spice packet, 1 tsp. of onion powder, 3 tbsp. of brown sugar, and ½ tsp. of black pepper evenly over the corned beef. Don’t forget to toss the 5 whole garlic cloves into the pot too!
- Pour in the liquids: Add 12 oz. of beer and 3 cups of water to the cooker. Finally, add 1 tsp. of hickory liquid smoke for that authentic smoky flavor.
- Set the slow cooker: Cover and cook on LOW for 7-8 hours. Your patience will be rewarded with succulent, flavorful meat!
- Rest and serve: Once cooked, carefully remove the corned beef onto a cutting board. Allow it to rest for 5-10 minutes before slicing into it. This helps the juices redistribute, making for a juicier bite. Serve warm with your favorite bread, cheese, and dressings!
Storing & Reheating
Once your Slow Cooker Pastrami is ready, you can store leftovers at room temperature for about two hours. To keep them fresh for longer, transfer it to an airtight container and refrigerate for up to 4 days. If you’re looking to make it last even longer, freeze slices wrapped tightly in plastic wrap or freezer bags for up to 3 months. For reheating, simply place the pastrami in a microwave-safe dish and heat for about 1-2 minutes until it’s warmed through. You may notice the texture slightly changes after freezing, so a quick steam or splash of water when reheating can help refresh it.
Chef’s Helpful Tips
- Don’t skip rinsing the corned beef; it makes a big difference in saltiness.
- Let the meat rest after cooking for juicier slices.
- If you like a bit of heat, consider sprinkling some red pepper flakes or adding a dash of hot sauce to the cooking liquid.
- Making sandwiches? Warm your marble rye on the grill for an extra crispy edge!
- Feel free to experiment with different cheeses, like provolone or pepper jack, for a twist on the classic flavor.
Slow Cooker Pastrami is not just a dish; it’s an experience filled with aromatic anticipation and flavors that blend harmoniously. You can easily adjust the recipe to suit your personal tastes or even try adding your own favorite toppings. The joy of this recipe is in its flexibility—whether you’re entertaining guests, feeding your family, or enjoying leftovers, it always brings a smile to the table.
Experiment with different types of bread and toppings! Don’t hesitate to add your own spin on the traditional pastrami sandwich. Remember, cooking is about enjoying the process and having fun. So gather around the table, share stories, and enjoy this hearty dish that’s sure to become a favorite in your home.
Recipe FAQs
Can I use a different kind of meat?
Absolutely! While corned beef is traditional for pastrami, you can experiment with brisket or even turkey if you prefer a leaner option. Just be mindful of the cooking time as it may vary depending on the thickness and type of meat.
How can I make my pastrami spicier?
If you’re looking for a kick, consider adding some crushed red pepper flakes or a few slices of jalapeño to the slow cooker. You can also substitute some of the black pepper with crushed black or white peppercorns for an intense flavor.
Can I make this ahead of time?
Yes, this dish is excellent for meal prep! You can cook it one day and store the pastrami in the fridge for up to four days. Alternatively, you can freeze it for up to three months, making it a great option for quick weeknight dinners.
What is the best way to serve pastrami?
Serving pastrami on marble rye bread with Thousand Island dressing and Swiss cheese is classic. You could also pile it onto a platter with pickles and sauerkraut as a centerpiece for a casual gathering. Enjoy it as sandwiches, served hot or cold, for a delightful dinner!
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Recipe Card
Slow Cooker Pastrami | Easy Crockpot Dinner
- Prep Time: 10 minutes
- Cook Time: 430 minutes
- Total Time: 7 hours 20 minutes
- Yield: 8 servings 1x
- Category: Main Dishes
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Pastrami features mouthwatering corned beef infused with spices, garlic, and beer. Perfect for a quick weeknight dinner or a cozy gathering!
Ingredients
- 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
Instructions
- Rinse the corned beef thoroughly to remove excess salt.
- Place the corned beef in the slow cooker.
- Sprinkle the spice packet, onion powder, brown sugar, and black pepper over the corned beef, and add the garlic cloves.
- Pour the beer, water, and hickory liquid smoke into the slow cooker.
- 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 tangy contrast, serve with sauerkraut and thousand island dressing on marble rye.
Adjust cooking time based on your specific slow cooker; check for tenderness after 7 hours.
Wrap leftovers in foil for a delicious sandwich the next day.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 5g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
