Sweet & Savory: My husband begs for this tangy roast every March. It only takes 3 ingredients to make the meat fall-apart tender

This slow cooker 3-ingredient apple cider corned beef is my go-to March dinner, especially around St. Patrick’s Day. The sweet apple cider and tangy seasoning turn a simple corned beef brisket into a fall-apart tender roast that my husband asks for every single year. It’s the kind of hands-off recipe busy families in small towns like ours really appreciate: you toss everything in the crock, let it bubble away all day, and come home to a cozy, sweet-and-savory aroma that fills the whole house.

Slice or shred the corned beef and spoon some of the golden cooking juices over the top to keep it moist. I like to serve it with buttery boiled potatoes or mashed potatoes, steamed cabbage or green beans, and a simple side salad to brighten the plate. Warm dinner rolls or crusty bread are perfect for soaking up the tangy-sweet juices. For leftovers, tuck the meat into sandwiches with Swiss cheese and a little mustard, or pile it over toasted bread with a fried egg for a hearty breakfast-for-dinner.

Servings: 6

3–4 pound corned beef brisket with spice packet

Place the corned beef brisket in the bottom of a large slow cooker, fat side up. Open the spice packet that comes with the corned beef and sprinkle the spices evenly over the top of the meat.

In a small bowl, whisk together the apple cider and mustard until mostly smooth. It does not have to be perfect; just combine them so the mustard is loosened and mixed into the cider.

Pour the apple cider–mustard mixture around and over the corned beef in the slow cooker. The liquid should come at least halfway up the sides of the meat; add a little more cider or water if needed to reach that level.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the corned beef is very tender and easily pulls apart with a fork. Avoid lifting the lid often, as that releases heat and can slow down the cooking.

Once the meat is tender, carefully transfer the corned beef to a cutting board, letting any excess juices drip back into the slow cooker. Tent loosely with foil and let it rest for 10 minutes to keep it juicy.

Skim excess fat from the top of the cooking liquid in the slow cooker with a spoon. You can ladle some of this golden, tangy-sweet broth into a small pitcher or gravy boat for serving.

Slice the corned beef against the grain into thin slices for neat pieces, or use two forks to gently pull it apart into chunks for a more rustic, fall-apart presentation. Spoon some of the warm cooking juices over the sliced meat to keep it moist and glossy before serving.

For a slightly less sweet version, use half apple cider and half low-sodium beef broth. If your family likes a stronger tang, stir 1–2 tablespoons of brown sugar and a tablespoon of apple cider vinegar into the cider–mustard mixture before cooking. For kids who are wary of visible spices, you can tuck the spice packet in a small piece of cheesecloth or a tea infuser and drop it into the liquid instead of sprinkling on top, then remove it before serving. To add veggies right in the pot, nestle chunks of peeled carrots and halved baby potatoes around the brisket during the last 3–4 hours of cooking so they become tender but not mushy; add cabbage wedges for the last 2 hours. If you prefer a thicker sauce, pour some of the cooking liquid into a saucepan, simmer, and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) until slightly thickened. Leftovers keep well for 3–4 days in the fridge; save some of the cooking juices to reheat the meat gently so it stays moist. You can also freeze portions of the sliced or shredded corned beef in its juices for easy future dinners or to make quick Reuben-style sandwiches.