Corned Beef Pot Roast (Printable)

Hearty corned beef brisket braised with root vegetables and aromatic spices for a comforting meal.

# 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

# Directions:

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 like a cozy Irish pub for three solid hours
  • Leftovers transform into the best sandwiches youll ever make
  • One pot handles everything from prep to serving
02 -
  • Always slice against the grain or the meat will be tough no matter how long you cooked it
  • The spice packet contains salt, so taste the broth before adding any additional seasoning
  • Cabbage cooks faster than root vegetables, which is why it gets added last
03 -
  • Let the brisket come to room temperature before cooking for even heat distribution
  • If the cabbage feels too firm, give it an extra 10 minutes but check the meat first
  • The fat cap is flavorful, so trim it after cooking rather than before

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