Crockpot Corned Beef Point Cut

Name: Crockpot Corned Beef Point Cut
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Ingredients: 3 to 4 lb corned beef point cut; 2 bay leaves; 1 tbsp whole grain mustard; 1 tbsp brown sugar; 1 spice packet that came with the brisket; 1 large yellow onion, sliced; 4 garlic cloves, smashed; 2 cups beef broth; 1 tsp black pepper; 1 tbsp apple cider vinegar; 2 whole cloves; 1/2 tsp ground mustard

By Iren Pavlenko · Last updated: 9 Nov 2026

A 3 to 4 lb point cut with heavy marbling cooked 9 to 10 hours on LOW until it shreds at 195 to 205°F.

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Crockpot Corned Beef Point Cut

Recipe by Iren Pavlenko

0.0 from 0 votes

Course: Main CourseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

A 3 to 4 lb point cut with heavy marbling cooked 9 to 10 hours on LOW until it shreds at 195 to 205°F.

Ingredients

3 to 4 lb corned beef point cut
2 bay leaves
1 tbsp whole grain mustard
1 tbsp brown sugar
1 spice packet that came with the brisket
1 large yellow onion, sliced
4 garlic cloves, smashed
2 cups beef broth
1 tsp black pepper
1 tbsp apple cider vinegar
2 whole cloves
1/2 tsp ground mustard

Directions

Rinse the point cut under cold water and pat it dry.
Scatter the onion and garlic in the crockpot.
Set the brisket on top, fat side up.
Whisk the broth, mustard, sugar, vinegar and spice packet.
Pour the liquid around the meat, about halfway up.
Add the bay leaves, cloves and pepper.
Cover and cook on LOW 9 to 10 hours or HIGH 5 to 6 hours.
Check that the thickest part reads 195 to 205°F.
Rest the brisket 20 minutes under foil.
Pull into strands with two forks, or slice thick, and moisten with the cooking liquid.

Notes

The point shreds best along the grain. Skim the fat from the liquid before storing. Keep the leftovers for hash.

Why choose the point cut

The point has more fat running through it than the flat, so it cooks up softer and shreds easily after 9 to 10 hours. It will not slice neatly, but it tastes richer, which suits sandwiches and hash. A splash of vinegar balances all that fat.

Cloves and ground mustard add warm spice to the broth.

Swaps and one to avoid

Beef broth can be replaced with water plus a splash of cider if needed. Skip the sugar if you prefer a more savory pot. Do not try to carve it like a flat, because the point crumbles along the grain.

What to serve

Pile the shredded meat on rye with mustard and sauerkraut, or serve it with boiled potatoes and cabbage cooked separately.

Storing

Skim the fat off the liquid first, then keep the meat in the cooled juices in the fridge. Warm it gently so it does not dry.

Pull the meat apart with two forks and moisten it with a spoonful of the strained cooking liquid. That keeps it glossy rather than stringy and dry.

Crockpot Corned Beef Point Cut at a glance

Prep time: 10 minutes
Cooking time: 10 hours
Servings: 6 servings
Ingredients: 12, led by to 4 lb corned beef point cut, bay leaves, whole grain mustard, brown sugar

Tips for Crockpot Corned Beef Point Cut

The point shreds best along the grain. Skim the fat from the liquid before storing. Keep the leftovers for hash.

Crockpot Corned Beef Point Cut FAQ

How long does Crockpot Corned Beef Point Cut take?

Crockpot Corned Beef Point Cut takes 10 hours of cooking after 10 minutes of prep.

How many people does Crockpot Corned Beef Point Cut serve?

This recipe makes 6 servings.

What do I need to make Crockpot Corned Beef Point Cut?

12 ingredients, led by to 4 lb corned beef point cut, bay leaves, whole grain mustard, brown sugar. Amounts are in the recipe card above.

Iren Pavlenko

Hi, I'm Iren Pavlenko. I read the top-ranked slow cooker recipes for a dish side by side and write down what they disagree on and what they all leave out — the cut, the pot size, and both the LOW and HIGH times. I write these guides so your weeknight dinner doesn't turn into a dry roast because a recipe never said which of those four things mattered.

Part of: 6 Corned Beef Recipes Slow Cooker Style, Sliced or Shredded