Corned Beef Pot Roast (Printable)

Slow-simmered corned beef with hearty vegetables and warming spices for a comforting dinner.

# What You'll Need:

→ Meat & Seasonings

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→ Vegetables

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→ Liquids

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→ Optional Garnishes

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# Directions:

01 - Preheat oven to 325°F.
02 - Place corned beef in a large Dutch oven. Sprinkle with included seasoning packet, bay leaves, peppercorns, and smashed garlic.
03 - Pour in beef broth and water until meat is nearly submerged.
04 - Bring liquid to a simmer over medium heat. Cover tightly and transfer to oven. Braise for 2 hours.
05 - Remove pot from oven. Arrange potatoes, carrots, celery, and onion around the beef. Cover and return to oven for 45 minutes.
06 - Nestle cabbage wedges into the liquid. Cover and cook 30–40 minutes longer until beef and vegetables are fork-tender.
07 - Transfer beef to a cutting board and rest 10 minutes. Slice thinly against the grain. Arrange vegetables on a platter and top with beef.
08 - Garnish with fresh parsley. Serve alongside Dijon mustard or horseradish.

# Expert Tips:

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  • Everything cooks in one pot, which means minimal cleanup and maximum flavor infusion
  • The vegetables become tender and savory after cooking in that seasoned beef broth
  • Leftovers make incredible sandwiches the next day, if there are any
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  • Always slice against the grain or the meat will be tough instead of tender
  • Cabbage only needs about 30 minutes, so add it last or it will turn mushy
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  • Pat the beef dry before searing it first for a deeper flavor base
  • Use a heavy Dutch oven that holds heat evenly for the most tender results

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