roaster oven corned beef
This easy Roaster Oven Corned Beef cooks up tender and flavorful with carrots, potatoes, and cabbage perfect for family dinners or holidays.
Ingredients
- 1 3–4 lb corned beef brisket, with seasoning packet
- 4 cups beef broth
- 1 cup apple juice or beer
- 1 large onion quartered
- 3 cloves garlic smashed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 teaspoon mustard seeds optional
- 1 teaspoon brown sugar optional
- 4 –6 carrots peeled and chopped
- 4 –6 red potatoes halved
- 1 small green cabbage cut into wedges
Instructions
- Preheat your roaster oven to 300°F and add the insert pan.
- Pour in the beef broth and apple juice or beer.
- Add onion, garlic, bay leaves, peppercorns, mustard seeds, and brown sugar to the liquid.
- Rinse the corned beef, place it fat side up into the insert pan, and sprinkle the seasoning packet over the top.
- Cover and cook for 2.5 to 3 hours until the beef is nearly tender.
- Add the carrots, potatoes, and cabbage around the brisket.
- Re-cover and cook for an additional 45 minutes to 1 hour until the vegetables are soft and the meat is fork-tender.
- Remove meat and let it rest for 10 minutes, then slice against the grain and serve with the vegetables.
Notes
The corned beef can be cooked a day ahead, sliced, and reheated in its broth.