Dinner

Slow Cooker Pastrami Sandwiches Recipe

Bylilan Sage March 22, 2026March 22, 2026

Introduction

This Slow Cooker Pastrami recipe transforms simple corned beef into a tender, flavorful delight with minimal effort. Perfect for sandwiches or a hearty meal, it infuses smoky, sweet, and savory notes that bring classic deli flavors right to your home kitchen.

A sandwich sits on a white plate with a gray edge, placed on a white marbled surface next to a folded blue and white cloth. The sandwich has two slices of swirl rye bread with light and dark brown swirls. Inside, there are several visible layers: melted light yellow cheese at the bottom that slightly drips out, thick slices of red pastrami with some marbling, light tan sauerkraut in the middle, and a layer of orange mustard sauce on top. In the background, out of focus, there is another similar sandwich on a white plate and a gray slow cooker. 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, left 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 rinsed corned beef into the slow cooker.
Step 3: Sprinkle the spice packet, onion powder, brown sugar, and black pepper evenly over the beef. Add the whole garlic cloves around it.
Step 4: Pour in the beer, water, and hickory liquid smoke to cover the meat.
Step 5: Cook on LOW for 7 to 8 hours until the meat is tender.
Step 6: Remove the corned beef onto a cutting board and let it rest for 5-10 minutes before slicing against the grain. Serve on marble rye with swiss cheese, sauerkraut, and thousand island dressing for a classic pastrami sandwich.

Tips & Variations

For extra smoky flavor, add a few drops more of liquid smoke or smoked paprika to the slow cooker.
Using flat cut corned beef creates easier, more uniform slices perfect for sandwiches.
Try substituting beer with beef broth if you prefer a milder taste.
To make Reuben sandwiches, grill the assembled sandwich on both sides until the cheese melts and bread is crisp.

Storage

Store leftover pastrami tightly wrapped in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep it moist. You can also freeze sliced pastrami for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The sandwich has three main layers between two slices of brown bread, with a light dusting of flour on top. The bottom layer is melted, pale yellow cheese that oozes slightly beyond the bread edges. Above the cheese are thick slices of red smoked meat with darker charred edges. On top of the meat is a layer of light, shredded sauerkraut mixed with dollops of creamy pinkish sauce. The sandwich sits on a white plate, placed on a white marbled surface, with a blurred blue bowl of white shredded ingredients in the background. 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?

While flat cut corned beef is ideal for slicing and tenderness, you can use point cut if that’s what you have; just expect slightly different texture and slice shape.