Corned Beef Pot Roast in Red Wine with Potatoes, Carrots, and Cabbage

I like corned beef well enough, but will choose pastrami over it any day. Smoked or roast meats trump boiled meat says I. Of course, I'm not Irish, so there's no nostalgia factor in a boiled corned beef and cabbage meal for me. And even better is after St. Patrick's Day, when corned beef gets marked down to 99 cents per pound.

So, I bought a few briskets and boiled one per the directions on the package. The other I roasted low and slow, until the meat was fall-apart tender, with a cup of red wine to maximize the flavor of the gravy. I tossed in some potatoes from the garden, some carrots and cabbage, and enjoyed a wonderful corned beef and cabbage pot roast meal.

It couldn't be easier, especially since most corned beef comes with its own seasonings. You just have to be patient. I roasted the beef for about 3 hours in a Dutch oven so the meat would be moist and tender, adding in the vegetables about 45 minutes before the meat roast was ready.



Corned Beef Pot Roast in Red Wine with Potatoes, Carrots, and Cabbage

For about 4 to 6 servings, you'll need:
2-lb corned beef brisket with seasonings
1 large onion, thinly sliced
6 cloves garlic, minced
1/4 cup flour
1 cup water
1 cup red wine of your choice
1/2 tsp dried thyme
2 potatoes, chunked
2 carrots, chunked
1/2 head cabbage, chunked

If your corned beef isn't already seasoned, then season per the recipe of your choice first.



Then in a 5-quart Dutch oven on medium-high heat, sear all sides of the corned beef. Set aside.



Then in the pot, drizzle a generous bit of oil and add a large thinly sliced onion, half a dozen minced garlic, and 1/4 cup flour.



Stir until the onion begins to soften and the flour starts to brown.



Add 1 cup of water, 1 cup of red wine of your choice, and 1/2 tsp dried thyme. If you don't like red wine, add another cup of water or chicken broth.



Add the corned beef back into the pot, fatty side up.



Cover and bake at 325 degrees for 3 hours.



 In the last 45 minutes, add vegetables. Starting with a few potatoes and carrots at the bottom so they soften faster.



And then the cabbage on top.



After 3 hours of waiting, the pot roast is done.



Slice the corned beef pot roast, add some vegetables on the side, and spoon some gravy over it all.



Look at how juicy that pot roast looks.



So good that I had it for lunch and then again for dinner.



Enjoy!

Other roast meat recipes:
Roast Pork Loin with Garlic and Rosemary

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