Slow-Roasted Corned Beef Brisket with Vegetables
A hearty one-pot meal featuring tender corned beef brisket slow-roasted with potatoes, carrots, and aromatic vegetables. The long, low-temperature cooking transforms the tough brisket into fork-tender meat while the vegetables absorb the savory flavors. Perfect for St. Patrick's Day celebrations or any time you want a comforting family dinner that requires minimal hands-on work. The included spice packet provides traditional corned beef seasoning, while the gentle roasting method ensures incredibly tender results.
Ingredients
- 5 ½ pound corned beef brisket with spice packet
- 7 small potatoes, peeled and diced
- 4 medium carrots, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, chopped
- water
Instructions
- 1
Preheat oven to 300 degrees F
- 2
Place corned beef brisket in center of roasting pan
- 3
Arrange potatoes and carrots around the sides
- 4
Scatter onion and garlic over top
- 5
Sprinkle seasoning packet over beef
- 6
Pour in water until potatoes are almost covered
- 7
Cover with lid or heavy aluminum foil
- 8
Roast until corned beef can be flaked apart with a fork
Tips
Check doneness by testing with a fork - the meat should flake apart easily when properly cooked.
Keep the pan tightly covered throughout cooking to prevent moisture loss and ensure even cooking.
Let the roast rest for 10-15 minutes before slicing to allow juices to redistribute.
Good to Know
Refrigerate leftovers for up to 4 days in airtight containers.
Can be prepared 1 day ahead and reheated gently in oven.
Slice against the grain and serve with the roasted vegetables and cooking juices.
Common Mistakes
Don't rush the cooking time to avoid tough, chewy meat.
Keep pan covered to prevent drying out during long cooking.
Don't slice too thick or the meat will be difficult to chew.
Substitutions
FAQ
Can I cook this in a slow cooker instead?
Yes, cook on low for 8-10 hours or high for 4-5 hours with same ingredients and liquid levels.
What if I don't have a spice packet?
Mix 2 tablespoons pickling spice, 1 tablespoon salt, 1 teaspoon black pepper, and 1 bay leaf as substitute.
How long will leftovers keep in the refrigerator?
Properly stored leftover corned beef will keep for 3-4 days in the refrigerator in airtight containers.