Corned Beef Pot Roast (Printable)

Slow-cooked corned beef paired with hearty vegetables and rich spices for a satisfying meal.

# What goes in:

→ Meat

01 - 3-3.5 lb corned beef brisket with seasoning packet

→ Vegetables

02 - 1.5 lb baby potatoes, halved
03 - 4 large carrots, peeled and cut into 2-inch pieces
04 - 1 large yellow onion, cut into wedges
05 - 1 small head green cabbage, cut into wedges

→ Spices & Seasonings

06 - 4 cloves garlic, smashed
07 - 2 bay leaves
08 - 1 teaspoon black peppercorns
09 - 1 teaspoon mustard seeds
10 - 1 teaspoon coriander seeds

→ Liquids

11 - 4 cups low-sodium beef broth
12 - 1 cup water

# Directions:

01 - Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large Dutch oven or heavy-bottomed pot.
02 - Add the seasoning packet, garlic, bay leaves, black peppercorns, mustard seeds, and coriander seeds. Pour in beef broth and water to cover the meat.
03 - Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 2 hours.
04 - Add potatoes, carrots, and onion to the pot. Cover and cook for 30 minutes.
05 - Place cabbage wedges on top of the meat and vegetables. Cover and cook for another 30 minutes, or until vegetables are tender and meat is fork-tender.
06 - Remove the corned beef from the pot and let it rest for 10 minutes. Slice across the grain.
07 - Serve sliced corned beef with vegetables and a ladle of cooking broth.

# Expert Advice:

01 -
  • The house smells absolutely incredible while it cooks, like warmth in scent form
  • Its practically foolproof once everything goes into the pot
  • Leftovers somehow taste even better the next day
02 -
  • The corned beef will release a lot of salt as it cooks, so taste your broth before adding any additional seasoning
  • Slicing against the grain is absolutely crucial for tender meat, otherwise youll end up with tough, stringy pieces
  • Letting the meat rest before slicing is the difference between juicy and dry
03 -
  • A fatty end of the brisket will render down and keep everything moister during the long cooking time
  • If you have time, make this a day ahead, the flavors deepen and it reheats beautifully

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