If you’re craving a deli favorite but want a fuss-free way to make it at home, you’re in for a treat. This Slow Cooker Pastrami Sandwiches Recipe is hands-down one of my favorite comfort food secrets—it’s rich, tender, and packed with flavor, all without needing to babysit your oven for hours. Trust me, once you try this, you’ll find it hard to go back to store-bought pastrami!
Why You’ll Love This Recipe
- Effortless Slow Cooking: Just toss everything in the slow cooker and let the magic happen while you go about your day.
- Tender & Juicy Pastrami: Cooking low and slow means the meat is incredibly tender and full of flavor every single time.
- Perfect for Sandwich Lovers: This recipe naturally pairs with rye bread and classic Reuben fixings—comfort food goals!
- Simple Ingredients: You likely have everything on hand, making it a great recipe even for last-minute plans.
Ingredients You’ll Need
Every ingredient in this Slow Cooker Pastrami Sandwiches Recipe plays a role in building that iconic pastrami flavor. Don’t skip rinsing the corned beef—it makes a huge difference by taking off the extra saltiness! And adding beer and liquid smoke gives the meat just the right depth of flavor that you’ll love.
- Corned beef (flat cut): I prefer flat cut for its size and tender texture, but point cut works well too.
- Spice packet: Comes with your corned beef and adds that classic pastrami spice blend.
- Onion powder: Adds subtle savory notes that complement the meat perfectly.
- Brown sugar: Balances the spices with a touch of sweetness; don’t skip it!
- Black pepper: Essential for that peppery crust pastrami is known for.
- Garlic cloves: Whole cloves melt into the meat for lovely aromatic undertones.
- Beer: Adds a malty richness, but you can substitute broth or water if you prefer.
- Water: Keeps the meat moist during the slow cooking process.
- Hickory liquid smoke: Key for that smoky flavor you’d usually get from a smoker.
- Marble rye bread: The traditional carrier for your pastrami sandwich magic.
- Thousand Island dressing: Creamy and tangy, it’s a must for classic Reuben sandwiches.
- Swiss cheese: Melts beautifully on the sandwich for that gooey finish.
- Sauerkraut: Adds a delightful tang and crunch that cuts through the richness.
Variations
I love that you can tweak this Slow Cooker Pastrami Sandwiches Recipe to suit your mood or pantry. Sometimes I go all-in on garlic for an extra punch, and other times I like it sweeter — it’s all about making it feel like yours.
- Extra Sweet Pastrami: I’ve doubled the brown sugar before and it gives a lovely sweet balance to the spice.
- Garlic Lover’s Version: Crank up the garlic cloves to eight whole ones; it infuses the pastrami without overpowering.
- Alcohol-Free: Skip the beer and use beef broth or water; I’ve done this when serving kids or non-drinkers and still loved it.
- Whiskey Boost: Adding a splash of whiskey instead of beer can bring a bolder, smoky flavor that’s surprisingly delicious.
How to Make Slow Cooker Pastrami Sandwiches Recipe
Step 1: Rinse the Corned Beef
Start by rinsing your corned beef really well under cold running water. This might sound weird at first, but it’s crucial because it washes away a lot of the excess salt from the brine. I remember the first time I skipped this step and ended up with a sandwich that was way too salty—lesson learned!
Step 2: Layer the Ingredients in the Slow Cooker
Place the rinsed corned beef into your slow cooker. Sprinkle the spice packet that comes with it, then add the onion powder, brown sugar, and ground black pepper on top. Toss in the whole garlic cloves for punchy aroma without overpowering. This layering method helps every bit of flavor seep into the meat as it cooks.
Step 3: Add the Liquids
Pour in the beer, water, and hickory liquid smoke. I absolutely love how the liquid smoke mimics that traditional smoky flavor without needing a smoker. You’ll want to make sure the meat is mostly covered—this keeps it juicy and tender throughout the cooking process.
Step 4: Cook Low and Slow
Set your slow cooker to LOW and cook for 7 to 8 hours. I like to start it early in the morning and let it do its thing while I get on with the day. You’ll know it’s done when the meat is fork-tender and easily shredded. Resist the urge to peek too much, as slow cookers hold their heat best when undisturbed.
Step 5: Rest and Slice
Carefully transfer the meat to a cutting board and let it rest for 5-10 minutes. This helps the juices redistribute for ultimate moistness. Then slice it thin—this part makes all the difference in your sandwich experience! I like slicing against the grain for tender bites.
Pro Tips for Making Slow Cooker Pastrami Sandwiches Recipe
- Don’t Skip the Rinse: Rinsing the meat may feel like extra work but prevents your pastrami from being unbearably salty.
- Low and Slow is Key: Cooking on LOW preserves tenderness — higher heat will dry out the meat.
- Rest Before Slicing: Always let the meat rest; it makes slicing easier and keeps each bite juicy.
- Slice Against the Grain: This ensures your pastrami is tender and not chewy.
How to Serve Slow Cooker Pastrami Sandwiches Recipe
Garnishes
When I serve this recipe, I love piling on classic Reuben toppings: tart sauerkraut, melty Swiss cheese, and tangy Thousand Island dressing. It’s that perfect balance of creamy, sour, and savory that everybody in my family raves about. Toast your marble rye bread for added crunch and warmth—it’s the perfect vehicle for all those flavors.
Side Dishes
I typically pair these sandwiches with crispy French fries or kettle chips for a satisfying crunch. If I want something heartier, mashed potatoes are my go-to — they soak up those delicious drippings wonderfully. And for a lighter option, coleslaw or steamed green veggies keep things fresh and balanced.
Creative Ways to Present
For parties or game day, I’ve served mini pastrami sliders stacked with cheese and sauce — guests go crazy for them! Another fun way I like is serving the sliced pastrami on a platter with assorted breads and toppings so everyone builds their own sandwich. It’s interactive and super fun.
Make Ahead and Storage
Storing Leftovers
Leftover pastrami can be stored in an airtight container in the fridge for up to 4 days. I always slice the meat before storing because it makes reheating and sandwich assembly a breeze the next day.
Freezing
This recipe freezes beautifully! Just portion into freezer-safe bags or containers and freeze for up to 2 months. When I’ve done this, I’ve thawed it overnight in the fridge and the flavor and texture were nearly as good as fresh.
Reheating
To reheat, I wrap the pastrami slices in foil and warm them in a low oven or toaster oven until heated through. You can also add a slice of Swiss cheese on top during the last minute for a melty touch. Microwave works too, but watch the time to avoid drying out the meat.
FAQs
-
Can I use point cut corned beef instead of flat cut?
Absolutely! Point cut tends to have more marbling and fat, which can add juiciness and rich flavor. Just be prepared for a slightly different texture—it’s a bit fattier but delicious nonetheless.
-
Is it necessary to use beer in the recipe?
Nope! While beer adds a malty flavor I love, you can substitute beef broth or more water. Some folks even add a splash of whiskey for a smoky twist. Feel free to experiment based on what you have on hand.
-
Can I make this recipe without a slow cooker?
You can, but the slow cooker really shines here by gently tenderizing the meat over hours. If using an oven, try low-temperature roasting at 275°F covered with foil for 3-4 hours, checking for tenderness. Keep in mind it may require more attention.
-
What’s the best way to slice pastrami for sandwiches?
Slicing against the grain into thin slices is key for tenderness and ease of biting. If you slice with the grain or too thick, the sandwich can be chewy and tough.
-
How do I avoid overly salty pastrami?
Rinsing the corned beef very well before cooking is essential. This removes excess brine salt. Cooking it low and slow with added water also helps balance the saltiness.
Final Thoughts
This Slow Cooker Pastrami Sandwiches Recipe has become a go-to for me on busy weekends and casual get-togethers. It’s satisfying, easy, and really hits that nostalgic deli note at home. I love how simply you can transform a basic piece of corned beef into tender, smoky pastrami bursting with flavor. You’re going to enjoy making this recipe almost as much as eating it—so give it a try, and prepare for a new sandwich obsession!
Print
Slow Cooker Pastrami Sandwiches Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Pastrami Recipe transforms a simple corned beef brisket into tender, flavorful pastrami using a blend of spices, beer, and hickory liquid smoke. Ideal for making classic deli-style sandwiches like Reubens, this recipe is easy to prepare and slow cooks the meat to perfection with minimal effort.
Ingredients
For the Pastrami
- 4 lbs. corned beef (flat cut preferred)
- 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
For Serving
- Marble rye bread
- Thousand island dressing
- Swiss cheese
- Sauerkraut
Instructions
- Rinse the Corned Beef: Thoroughly rinse the corned beef under cold water to remove excess salt, which helps reduce the sodium content in the final dish.
- Add to Slow Cooker: Place the rinsed corned beef inside the slow cooker.
- Season the Meat: Sprinkle the spice packet, onion powder, brown sugar, and ground black pepper evenly over the meat. Add the whole peeled garlic cloves for depth of flavor.
- Add Liquids: Pour in the beer, water, and hickory liquid smoke to create a flavorful cooking liquid that infuses the meat while it cooks.
- Slow Cook: Cover and cook on LOW heat for 7 to 8 hours until the pastrami is tender and infused with smoky, spiced flavors.
- Rest and Slice: Remove the pastrami from the slow cooker and let it rest on a cutting board for 5 to 10 minutes. Slice the meat thinly with a sharp knife and serve.
Notes
- Nutritional values do not include bread or toppings; they apply only to the pastrami meat.
- Rinsing the corned beef is essential to reduce excess sodium from the curing process.
- Store any leftover pastrami in an airtight container in the refrigerator for up to 4 days.
- Flat cut corned beef is preferred as it usually provides a larger, more uniform piece; point cut works equally well.
- To adjust sweetness, increase brown sugar quantity to double or triple as desired.
- Garlic quantity can be increased to 8 cloves for more pronounced garlic flavor while keeping cloves whole.
- If avoiding beer, substitute broth or extra water; a splash of whiskey can be added for extra depth.
- Serve on marble rye with thousand island dressing, swiss cheese, and sauerkraut for a classic Reuben sandwich.
- Low-carb option: skip the bread and serve over coleslaw or steamed vegetables.
- Leftover pastrami can also be repurposed into a breakfast hash.
Nutrition
- Serving Size: 1/8 of recipe (about 6 oz cooked pastrami)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 90 mg
