Corned Beef Roast with Potatoes and Carrots is a rustic, delicious one-pot meal that’s easy to put together and tastes very “19th Century New York” to me. Like I should be hanging out with Irish and Jewish immigrants while eating it it. 😊
The history of corned beef isn’t all that clear, but it’s now most often thought of as an Irish culinary delight. Most grocers put their corned beef on sale at fabulously low prices leading up to St. Patrick’s Day and that’s the perfect time to buy as many ready-to-prepare briskets as your budget will allow. Why wait until March rolls around to have this yummy meal? Pull one out of your freezer, pop it in a roasting pan with a few veggies, and let your oven do all the work. The only thing that could possibly take this meal over the top is some crusty Irish soda bread. I need to find a recipe to make it in my bread machine. 😋
The extra seasonings are optional. Some briskets are much bigger than others, but the included seasoning packets are all the same size.
You can cut this recipe in half and cut the cooking time by 1 hour.
Corned Beef Roast with Potatoes and Carrots
- 1 ready to prepare corned beef brisket + packet of spices included in package
- 1 tsp. mustard seed (optional)
- 1 tsp. caraway seeds (optional)
- 1 tsp. whole cloves (optional)
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 lb. carrots, peeled and sliced thick
- 6-8 ribs of celery, cleaned & sliced thick
- 6-8 large potatoes, peeled & quartered (or 4 cans small whole potatoes, drained)
Turn oven on to 350°F. *If cooking brisket from frozen, cut a small slit in the top of plastic, place package on a microwave safe plate and microwave for about 5 minutes. Cut out of package, place fat side down in roasting pan, and sprinkle the included spices over top of meat.
Place the celery and carrots around the brisket. Sprinkle mustard, caraway, cloves, salt, and pepper over all. Add enough water to just barely cover the carrots and celery, and no more than halfway up the side of the beef. Cover the pan with a lid or foil and bake for 2 hours.
Remove from oven and carefully remove lid. Add the potatoes, a little salt & pepper, re-cover, and return to the oven for another 2 hours.
To serve, transfer corned beef brisket to a platter and slice.
*If briskest is thawed, cooking times remain the same. No need to microwave first.
Happy eating! 😊