3 to 5 pound corned beef brisket (flat cut if they have it)
1 head cabbage, cut in wedges
2 cups bag baby carrots
4 cups chicken stock
4 tablespoons whole grain mustard
3 tablespoons honey
1 stick butter
1/4 teaspoon garlic salt
2 tablespoons fresh chopped dill
3 pounds baby red potatoes, boiled
Preheat oven to 350 degrees. Rinse off roast with cold water. Pat dry. Place in a roasting pan. If it comes with a seasoning packet, sprinkle that on top. Pour chicken stock over the roast and into the pan. Cover with foil and bake for about 3 to 5 hours until beef starts to get fork tender.
Add cabbage and carrots to the roasting pan, cover with foil and bake for another 30 to 45 minutes or until carrots are just tender. Remove veggies from the pan to a bowl or serving platter. Cover with foil to keep warm.
In a small bowl, mix mustard and honey together and spread on top of roast. Place beef under broiler for a few minutes to get it a little brown on top. Melt butter, dill and garlic salt together. Slice beef and serve with hot potatoes, cabbage and carrots with dill butter drizzled on top.