Baked Corned Beef and Potatoes – A Cozy One-Pan Comfort Dinner
This baked corned beef and potatoes recipe delivers tender, roasted brisket with crispy edges, surrounded by golden potatoes, sweet carrots, and mellow roasted garlic — a hearty and comforting one-pan dinner.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours
- Yield: 6 servings 1x
Ingredients
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3–4 lb corned beef brisket (with spice packet)
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2 lbs Yukon Gold potatoes, quartered
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4 large carrots, peeled and cut into chunks
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1 large onion, cut into thick wedges
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6 cloves garlic, peeled
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2 tbsp olive oil
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1 tbsp Dijon mustard
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1 tsp dried thyme or 2 sprigs fresh thyme
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Salt and pepper, to taste
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Optional: 1 tbsp brown sugar or honey for glaze
Instructions
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Preheat oven to 325°F (163°C). Line a large roasting pan with foil.
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Rinse and pat dry the corned beef. Place in center of the pan, fat side up.
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Toss potatoes, carrots, onions, and garlic with olive oil, thyme, salt, and pepper. Arrange around the beef.
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Cover tightly with foil and bake for 2 hours.
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Remove foil, brush top of beef with Dijon mustard and brown sugar if using.
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Increase oven to 375°F (190°C) and roast uncovered for 30–40 minutes until the beef has a golden crust and vegetables are tender.
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Rest the meat for 10–15 minutes before slicing against the grain.
Notes
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Substitute carrots with parsnips or sweet potatoes.
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For extra crispness, broil for the last 5 minutes.
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Leftovers make great hash or sandwiches