Corned Beef Pot Roast (Printer-friendly)

Slow-cooked corned beef with hearty vegetables and savory spices for a comforting main dish.

# What You’ll Need:

→ Meat

01 - 3 lbs corned beef brisket, rinsed
02 - 1 seasoning packet (usually included with corned beef)

→ Vegetables

03 - 1.5 lbs baby potatoes, halved
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 1 large onion, quartered
06 - 1 small head green cabbage, cut into wedges
07 - 3 celery stalks, cut into 2-inch pieces

→ Liquids & Spices

08 - 4 cups low-sodium beef broth
09 - 2 cups water
10 - 2 bay leaves
11 - 6 black peppercorns
12 - 4 cloves garlic, smashed

→ Optional

13 - 2 tbsp chopped fresh parsley, for garnish
14 - Dijon mustard or horseradish, for serving

# How to Make It:

01 - Preheat oven to 325°F.
02 - Place the corned beef in a large Dutch oven or oven-safe pot. Sprinkle with the seasoning packet, bay leaves, peppercorns, and garlic.
03 - Add beef broth and water, covering the meat almost completely.
04 - Bring to a simmer over medium heat, then cover and transfer to the preheated oven. Cook for 2 hours.
05 - After 2 hours, add potatoes, carrots, celery, and onion around the beef. Cover and return to the oven for 45 minutes.
06 - Add cabbage wedges, cover, and cook for a final 30–40 minutes, until vegetables and beef are tender.
07 - Remove beef and let rest 10 minutes before slicing against the grain. Arrange vegetables around the meat.
08 - Garnish with parsley and serve with mustard or horseradish if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is practically nonexistent
  • The vegetables soak up all that spiced beef broth and become the best part
  • Makes enough for a proper Sunday dinner with leftovers for the best sandwiches you'll ever have
02 -
  • Corned beef continues to release salt as it cooks, so taste your broth before adding any extra seasoning
  • Slicing against the grain is nonnegotiable, otherwise you'll end up with tough stringy meat instead of tender bites
  • The cabbage only needs about 30 minutes, so don't add it too early or it will turn into mush
03 -
  • Let the corned beef come to room temperature for 30 minutes before cooking for more even heat distribution
  • If your beef is particularly lean, add an extra cup of liquid to prevent drying out
  • The fat cap will render down and baste the meat, so resist the urge to trim it before cooking

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