Dinner

Slow Cooker Pastrami Recipe

ByIsabella Vance February 18, 2026February 18, 2026

Introduction

Transform a simple corned beef into a flavorful slow cooker pastrami with ease. This recipe infuses the meat with rich spices and smoky notes, perfect for sandwiches or a hearty meal.

The image shows a sandwich made with two slices of rye swirl bread that have a dark brown and light beige spiral pattern. Inside, the sandwich has three visible layers: melted cheese at the bottom with a creamy texture, thick slices of reddish-pink corned beef in the middle, and a generous layer of sauerkraut mixed with a creamy dressing on top. The sandwich is placed on a white plate set on a white marbled surface, with another sandwich in the background and a gray slow cooker blurred behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lbs. corned beef (flat cut recommended)
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, whole)
12 oz. beer
3 cups water
1 tsp. hickory liquid smoke
Marble rye bread (for serving)
Thousand Island dressing (for serving)
Swiss cheese (for serving)
Sauerkraut (for serving)

Instructions

Step 1: Rinse the corned beef very well under cold water to remove excess salt.
Step 2: Place the corned beef in the slow cooker.
Step 3: Sprinkle the included spice packet, onion powder, brown sugar, and black pepper evenly over the meat. Add the peeled, whole garlic cloves on top.
Step 4: Pour the beer, water, and hickory liquid smoke into the slow cooker around the meat.
Step 5: Cover and cook on low heat for 7 to 8 hours until the meat is tender.
Step 6: Remove the corned beef from the slow cooker and transfer to a cutting board. Let it rest for 5 to 10 minutes before slicing.
Step 7: Serve sliced pastrami on marble rye with Swiss cheese, sauerkraut, and Thousand Island dressing for a classic sandwich.

Tips & Variations

For a spicier flavor, add crushed red pepper flakes to the spice mix before cooking.
Use beef broth instead of water for a richer cooking liquid.
Try smoking the meat briefly on a grill before slow cooking for extra smoky depth.
If you prefer a sweeter sandwich, add a bit more brown sugar to the seasoning.

Storage

Store leftover pastrami in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave to maintain moisture. You can also freeze sliced pastrami for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

The image shows a sandwich on a white plate with two slices of toasted brown bread as the top and bottom layers. The first layer on the bottom bread is melted Swiss cheese, creamy and slightly oozing out. Above this is a thick layer of sliced smoked meat with a reddish tint and charred edges. On top of the meat, there is a layer of light beige sauerkraut mixed with pickles that add a slight green color. The top bread slice is held together by a spread of creamy orange sauce that is visible around the edges. The scene has a second identical sandwich blurred in the background, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Flat cut corned beef is best for even cooking and slicing, but brisket or point cut can be used if desired. Just adjust cooking time as needed for tenderness.