Tender Corned Beef Pot Roast (Printable)

Slow-cooked corned beef with potatoes, carrots, cabbage, and spices for a hearty, satisfying meal.

# What You'll Need:

→ 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

# How to Make It:

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 the vegetables are tender and the 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 fills with an incredible aroma that makes everyone gravitate toward the kitchen
  • One pot does all the work while you go about your day
  • Leftovers somehow taste even better the next morning
02 -
  • Corned beef shrinks considerably during cooking so factor that in when sizing your meat
  • Adding a splash of apple cider vinegar to the broth cuts through the richness beautifully
  • The grain direction changes partway through the brisket, so watch how the fibers run and adjust your slicing angle
03 -
  • Keep the liquid at a bare simmer rather than a rolling boil for the most tender results
  • Letting the meat rest before slicing is the difference between juicy and dry

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