My best friend made this for dinner and I immediately asked for the recipe. Only 4 ingredients for this flavor bomb.

This slow cooker 4-ingredient creamy mustard corned beef is exactly the kind of “I need something amazing but have zero bandwidth” dinner I lean on during busy weeks. A friend brought this over for a casual weeknight hang, and after one bite I was shamelessly asking for the recipe. It’s just corned beef, mustard, cream, and a little brown sugar, but the long, slow cook turns everything into a thick, pale yellow, ultra-savory sauce that soaks into the meat. It tastes like you fussed over it all afternoon, but the slow cooker does all the work while you’re at the office or running kids to activities.

Serve the corned beef sliced or shredded right out of the slow cooker with plenty of that creamy mustard sauce spooned over the top. It’s perfect with buttery mashed potatoes or boiled baby potatoes, plus simple steamed green beans, peas, or roasted carrots. If you’re keeping it extra low-effort, pile the meat and sauce onto toasted rolls for sandwiches and add a side of coleslaw or a green salad. Leftovers are fantastic in grain bowls with rice or barley and some roasted veggies, or tucked into tortillas with shredded cabbage for an easy next-day dinner.

Servings: 6

3 to 3 1/2 lb corned beef brisket, with seasoning packet discarded

Place the corned beef brisket in a 5- to 7-quart slow cooker, fat side up. Discard the seasoning packet that comes with the brisket so the flavors stay all about the creamy mustard sauce.

In a medium bowl, whisk together the heavy cream, whole grain Dijon mustard, and brown sugar until the mixture is completely smooth and a pale yellow color.

Pour the creamy mustard mixture evenly over the corned beef, making sure the top is well coated. The sauce will look like a thick layer on top and around the sides of the meat.

Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the corned beef is very tender and can be easily pulled apart with a fork. The sauce will thicken and bubble slightly around the edges as it cooks.

Once cooked, carefully transfer the corned beef to a cutting board. Let it rest for about 5 to 10 minutes so it’s easier to slice without falling apart.

Slice the corned beef against the grain into thin slices, or shred it with two forks if you prefer a pulled texture. Return the meat to the slow cooker and toss gently in the creamy mustard sauce so every piece is coated.

Taste the sauce and adjust if needed with a pinch of salt or a small spoonful of extra mustard for more tang. Serve the corned beef hot straight from the slow cooker, spooning plenty of the thick, pale yellow sauce over each portion.

For a slightly lighter version, you can swap half of the heavy cream for half-and-half; the sauce will be a bit thinner but still rich. If you like a stronger mustard kick, use up to 3/4 cup mustard and reduce the cream to 3/4 cup, or stir in a spoonful of regular Dijon at the end for extra tang. To add a touch of sweetness without more sugar, whisk 1 to 2 tablespoons of honey into the sauce before cooking. If you want some texture, stir in a handful of chopped fresh parsley right before serving for color and freshness. For meal prep, cook the corned beef on a Sunday, cool it, and store the sliced meat in its sauce in the fridge for up to 4 days; it reheats well on the stove or back in the slow cooker on LOW. Leftovers make great sandwiches on rye or pretzel rolls, or you can dice the meat and toss it with roasted potatoes and a spoonful of the sauce for a quick hash. If your slow cooker runs hot and the sauce seems too thick, thin it at the end with a splash of cream or water until it looks silky and spoonable.