Slow Cooker Pastrami Sandwich
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy
Slow Cooker Pastrami is made from a simple corned beef brisket and coated in a flavorful blend of spices, this recipe transforms an everyday cut of meat into tender, juicy pastrami right in your slow cooker.
Pile it high on sandwiches, serve it alongside roasted potatoes or veggies, or enjoy it as a hearty comfort food dinner. However you serve it, this homemade pastrami is packed with bold flavor and surprisingly simple to make.
Why this Recipe Works
Corned Beef Does the Hard Work: Corned beef is already brined, which means it’s packed with flavor and stays incredibly juicy as it cooks. It’s the perfect shortcut to homemade pastrami without the days-long curing process.
Low and Slow = Tender Brisket: Cooking the brisket in the slow cooker gives the meat time to gently break down, resulting in slices that are tender, moist, and easy to shred or slice thin for sandwiches.
Perfect for Sandwiches or Comfort Food Dinners: Slice it thinly for piled-high pastrami sandwiches, serve it with roasted potatoes, or add it to a hearty comfort-food plate. It’s a versatile recipe that feels like deli-style comfort food made right at home.
For even more corned beef options, try my Dutch Oven Corned Beef or my Corned Beef Hash!
- Corned Beef: Flat-cut with a nice fat cap is recommended.
- Spices: Onion powder, garlic powder, smoked paprika, black pepper, mustard powder, and ground coriander.
- Brown sugar: Either light or dark is fine.
- Liquid smoke is optional, but I highly recommend it as it adds that amazing smoky flavor.
What is Corned Beef?
Corned beef is a cut of beef, usually brisket, that has been cured in a seasoned salt brine. The word “corned” comes from the large grains of salt—called “corns” of salt—that were traditionally used to preserve the meat.
During the curing process, the beef sits in a salty brine with spices like peppercorns, mustard seed, bay leaves, and garlic. This gives the meat its signature savory flavor and helps keep it tender when cooked.
How to Make This Pastrami
- Step 1: Mix all the spices together in a bowl, even the spice packet that comes with it.
- Step 2: Rinse your corned beef under cold water and pat dry. Place on two large pieces of aluminium foil.
- Step 3: Sprinkle the seasoning mixture on all sides of the corned beef.
- Step 4: Add a few drops of liquid smoke if you're using.
- Step 5: Place your corned beef fat side up and wrap the corned beef up tightly.
- Step 6: Place into the slow cooker on top of a rack or balls of aluminium foil. Cook!
- Step 7: Place the cooked corned beef into the refrigerator to cool completely. Then, unwrap and broil the pastrami to get a nice crust.
- Step 8: Thinly slice and serve on sandwiches with reserved juices.
Recipe Tips
- Store in an airtight container for 4-5 days. Reheat in the microwave with some of the reserved juices.
- If you get a smaller corned beef you will have to adjust the cooking time as 10 hours is too long to cook anything smaller than 4 lbs and it will be dry.
- Rye bread is the traditional choice of bread for pastrami sandwiches, buts it's also delicious on sourdough or even a soft toasted roll.
- If you love sauerkraut on your pastrami sandwich go for it, my family is not a fan so I leave it off.
Recipe FAQ's
Yes, it’s a good idea to rinse the corned beef under cold water before cooking. This helps remove some of the excess brine and salt so the finished pastrami isn’t overly salty.
Traditional pastrami seasoning usually includes black pepper, coriander, garlic powder, and sometimes mustard seed or paprika. These bold spices create that classic deli-style flavor and crust.
Yes! For the thinnest slices, let the meat rest and cool slightly before slicing. Using a very sharp knife and cutting against the grain will give you tender slices perfect for sandwiches.
More Slow Cooker Sandwich Recipes
Let’s stay connected! 🍴Follow Butter Your Biscuit for cozy comfort food inspiration
Slow Cooker Pastrami Sandwich
Equipment
Ingredients
- 4-5 pound corned beef
- ¼ cup brown sugar
- 3 tablespoon coarse black pepper
- 2 tablespoons coriander powder
- 1 ½ teaspoon dry mustard
- 2 tablespoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons liquid smoke optional
- Bread or rolls
- Mustard of your choice
- Provolone or swiss cheese
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- In a small bowl mix all the spices together (even the pkg of spices with the corned beef) until combined.
- Rinse the corned beef and pat dry with paper towels.
- Layout two pieces of aluminum foil slightly overlapping. Place the corned beef in the center of the foil. Coat the corned beef with the spice mixture, and drizzle the liquid smoke over the top is using. Flip so the fat cap is at the top and wrap tightly with the foil.
- Roll up four large foil balls and place them in the bottom of the slow cooker. (Or you can use a rack if your slow cooker has one) Place the wrapped corned beef on top of the foil balls.
- Cook on low for 9-10 hours. Remove beef and place on a baking sheet, cool, and then place in the refrigerator for 3-4 hours. Reserve the juices from the slow cooker, and from inside the foil.
- Preheat the broiler to high and set the rack about 6 inches from the heat. Remove the beef from the foil and place it directly on the baking sheet. Broil 3-4 minutes, watch closely so it doesn't burn. This is to set the crust; you're not trying to heat it all the way through. It slices much better when it's cold.
- Slice thinly and serve with reserved juices.
To Assemble the Sandwich
- Toast your bread or sliced rolls. Place your meat on one half of the bread and then cheese place it under the broiler for 2-3 minutes or until the cheese is melted. Place remaining bread on top and serve.
love the food recipes they look delicious Makin my moth watering.
Yes, you can, either way would be fine.
Can you freeze leftovers? If so, best to slice or leave in a hunk?
You can use a rack instead of the balls as I state in the post. But it does need to be wrapped in foil to help it steam and tenderize.
Can this be made minus the foil wrap & foil balls?