Roasted Corn Beef and Cabbage

Roasted Corn Beef and Cabbage

Share this!

Roasted Corn Beef and Cabbage

Roasted Corn Beef and Cabbage

Prep Time 10 minutes
Cook Time 5 hours
Servings 8


  • 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.


Calories: 582kcal | Carbohydrates: 43g | Protein: 35g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 112mg | Sodium: 2321mg | Potassium: 1615mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4587IU | Vitamin C: 104mg | Calcium: 93mg | Iron: 5mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating