Corned Beef Pot Roast (Printer-friendly)
Slow-cooked corned beef brisket with potatoes, carrots, cabbage, and fragrant spices in one pot.
# What You’ll Need:
→ Meat
01 - 1 (3–4 lb) corned beef brisket with spice packet
→ Vegetables
02 - 1.5 lb small Yukon Gold potatoes, halved
03 - 4 large carrots, peeled and cut into 2-inch pieces
04 - 3 large parsnips, peeled and cut into 2-inch pieces
05 - 1 large yellow onion, peeled and quartered
06 - 1 small head green cabbage, cut into 6 wedges
→ Aromatics & Spices
07 - 3 cloves garlic, peeled and smashed
08 - 2 bay leaves
09 - 8 whole black peppercorns
10 - 6 whole allspice berries
→ Liquids
11 - 4 cups low-sodium beef broth
12 - 2 cups water
# How to Make It:
01 - Preheat oven to 325°F.
02 - Rinse the corned beef brisket under cold water and pat dry. Place it fat-side up in a large Dutch oven or oven-safe pot.
03 - Sprinkle the included spice packet over the brisket. Add garlic, bay leaves, peppercorns, and allspice.
04 - Pour in beef broth and water to cover the brisket.
05 - Cover tightly with a lid and cook in the oven for 2 hours.
06 - After 2 hours, add potatoes, carrots, parsnips, and onion around the brisket. Cover and continue cooking for 45 minutes.
07 - Add cabbage wedges on top. Cover and cook for an additional 30–40 minutes, until vegetables and brisket are fork-tender.
08 - Remove brisket and vegetables to a platter. Let brisket rest 10 minutes before slicing against the grain. Serve with vegetables and some cooking broth.
# Expert Tips:
01 -
- The house smells incredible for hours, which is basically free aromatherapy
- Everything cooks in one pot, so you can pretend you're busy while the oven does all the work
02 -
- Slicing against the grain is non-negotiable or you'll end up with tough, stringy meat despite all that cooking time
- The broth will be quite salty from the cured meat, taste it before serving or using it for anything else
03 -
- Add a splash of Guinness to the braising liquid if you're not worried about keeping it gluten-free
- Let the butcher trim some of the fat cap if it's unusually thick, but keep at least a quarter inch