Description
Corned Beef Roast is a savory, slow-cooked beef dish that’s beloved for its tender texture, crispy crust, and rich flavors. Traditionally enjoyed on St. Patrick’s Day, it’s a perfect dish for special occasions or cozy family dinners. The process of searing and slow-roasting ensures a juicy, flavorful roast with a satisfying depth of taste.
Ingredients
- 3 to 4 lbs corned beef brisket (with spice packet)
- 4 cups beef broth (or water)
- 2 tablespoons whole grain mustard (or Dijon mustard)
- 3 cloves garlic, minced
- 1 onion, chopped
- 3 large carrots, peeled and chopped (optional)
- 1.5 lbs baby potatoes, halved (optional)
- 1/2 head cabbage, chopped (optional)
- 1 teaspoon black peppercorns (if spice packet is missing)
- 1 teaspoon mustard seeds (if spice packet is missing)
- 2 bay leaves (if spice packet is missing)
- 3 whole cloves (if spice packet is missing)
Instructions
- Prepare the Meat – Rinse the corned beef under cold water and pat it dry with paper towels.
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Set Up the Cooking Liquid – Place the brisket in a slow cooker, Dutch oven, or roasting pan. Add beef broth (or water), garlic, and onion.
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Season the Meat – Rub the top with mustard and sprinkle the included spice packet. If missing, use black peppercorns, mustard seeds, bay leaves, and cloves.
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Cook Low and Slow –
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Slow Cooker: Low for 8-10 hours or high for 4-6 hours.
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Oven: Cover and bake at 300°F (150°C) for 3-4 hours.
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Add Vegetables (Optional) – In the last 2 hours, add carrots and potatoes. Add cabbage in the last 30 minutes.
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Rest and Serve – Let the beef rest for 10-15 minutes, then slice against the grain for maximum tenderness.
Notes
- Rinsing the corned beef reduces excess saltiness.
- Cooking low and slow ensures fork-tender meat.
- If the corned beef is tough, cook it longer.
Nutrition
- Serving Size: 6 oz corned beef + veggies
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg