Name: Glazed Corned Beef Roast Recipe
Prep time: 10 min
Cook time: 3 h 15 min
Total time: 3 h 25 min
Cuisine: Irish
Ingredients: 4 pound corned beef; 4 medium carrots peeled and cut into 1 to 2 inch pieces; 1 medium onion sliced into wedges; 2 teaspoons pickling spice; Water, enough to come halfway up the sides of the beef in the pan; 1/3 cup brown sugar; 2 tablespoons dijon mustard; 1 tablespoon whole grain pommery mustard; 1 tablespoon hot prepared horseradish

If you’re craving a hearty, flavorful meal that brings Irish charm to your table, you’ve got to try this Glazed Corned Beef Roast Recipe. Tender, slow-roasted corned beef mixed with sweet carrots and onions, all finished with a punchy horseradish glaze—it’s pure comfort food magic!

A rectangular pan holds a large, golden-brown roasted meat piece with a shiny, slightly crispy surface showing glistening oil and dark brown char spots. Surrounding the meat are evenly spread chunks of bright orange carrots and translucent, soft-looking onion wedges with a light brown sear. The pan bottom shows caramelized juices mixed with black pepper flecks. The edges of the pan are visible with some browned bits stuck to the surface. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Glazed Corned Beef Roast Recipe
Top Tip
How to Serve Glazed Corned Beef Roast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Glazed Corned Beef Roast Recipe

Why You'll Love This Recipe

I’m always on the lookout for meals that feel special but don’t require a ton of fuss—and this glazed corned beef roast ticks every box. It’s the kind of dish that impresses guests but feels like a warm hug on a chilly night.

Slow-Roasted Perfection: The low and slow bake makes the meat incredibly tender and juicy.
Sweet & Tangy Glaze: The horseradish and mustard glaze adds a lovely pop of flavor that balances the savory beef.
One-Pan Comfort: Carrots and onions roast alongside for an easy, all-in-one meal.
Great for Gatherings: This recipe yields 6 generous servings, perfect for family dinners or entertaining.

Ingredients & Why They Work

Most of the magic here comes from classic, simple ingredients you can find anywhere, plus a few enhancements to really bring out the best in the corned beef. When shopping, pick a well-marbled corned beef and fresh produce for the best results.

Flat lay of a large raw corned beef brisket with a visible fat cap, fresh whole medium carrots peeled with smooth skin, a medium yellow onion cut into wedges with layers visible, a small white ceramic bowl filled with coarse whole grain mustard seeds in mustard sauce, another small white ceramic bowl containing smooth Dijon mustard, a small white ceramic bowl with rich brown sugar crystals, a small white ceramic bowl holding creamy prepared horseradish, and a small white ceramic bowl with a mix of colorful pickling spices, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Corned beef: The star of the show—choose a 4-pound cut with a good fat cap for flavor and moisture.
Carrots: Peeled and cut into chunks, they roast to sweet tenderness alongside the beef.
Onion: Adds a savory aromatic element and caramelizes beautifully during roasting.
Pickling spice: Brings traditional Irish-style seasoning to the dish without overpowering it.
Brown sugar: Key to the glaze’s sweetness and caramelization.
Dijon mustard: Provides a tangy base that balances the sugar in the glaze.
Whole grain pommery mustard: Adds texture and bursts of flavor to the glaze.
Hot prepared horseradish: The secret ingredient that gives the glaze its signature kick.
Water: Used to gently braise the corned beef and keep it moist during roasting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Glazed Corned Beef Roast Recipe is how adaptable it is to your taste and the season. Feel free to swap or add veggies, dial up the horseradish heat, or tweak the glaze to suit your preferences.

Smoky Twist: Add a teaspoon of smoked paprika to the glaze for a subtle smoky depth. I loved how it gave the roast a cozy, smoky finish that reminded me of classic Irish pub flavors.
Seasonal Veggie Swap: You can swap carrots and onions with parsnips, turnips, or even Brussels sprouts depending on what’s fresh and in season. It keeps the dish bright and fresh while still soaking up those wonderful glaze flavors.
Spicy Kick: If you like things with more heat, adding a dash of cayenne pepper or mixing in some freshly ground black pepper into the glaze really wakes up the flavor and balances the sweetness perfectly.
Mustard Variety: Don’t have whole grain pommery mustard on hand? No worries! I often substitute with extra dijon or even spicy brown mustard without losing any of the tangy complexity.
Make it a One-Pan Meal: For a fuss-free dinner, toss some baby potatoes into the roasting pan along with the carrots and onions. They soak up the juices and add a great hearty component to the meal.

Step-by-Step: How I Make Glazed Corned Beef Roast Recipe

A white oval plate holds five thick slices of pink meat with a slightly browned edge on the right side, layered slightly overlapping from front to back. To the left of the meat, there is a pile of cooked orange carrot sticks mixed with translucent cooked onion pieces, giving a soft texture and slight shine. A rustic metal meat fork with two long prongs is lifting one slice of meat from the center-left side of the plate. The plate sits on a white marbled surface with a green and white striped cloth in the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep for Success

Start by preheating your oven to 325 degrees Fahrenheit. This low-and-slow temperature is key to getting your corned beef tender and juicy. While the oven warms, take the corned beef out of its packaging and pat it dry with paper towels. Drying prevents excess steam during cooking and helps the glaze stick beautifully later on.

Step 2: Arrange Beef and Veggies

Place the corned beef fat side up in a sturdy roasting pan with sides at least 2 inches high—this will keep the water from spilling and keep the meat moist. Surround the beef with peeled and chopped carrots and sliced onions. These veggies slowly roast and soak up the savory flavors, giving you a perfect side without extra pots to clean.

Step 3: Add Water and Spices

Pour enough water into the pan to come halfway up the sides of the corned beef. Then sprinkle in the pickling spice packet—just don’t let the spices settle directly on the meat to keep the flavor balanced. This aromatic water turns into a gentle braising liquid that tenderizes the beef as it roasts.

Step 4: Cover and Slow Roast

Tightly cover the roasting pan with aluminum foil to trap the steam. Place it in your preheated oven and roast gently for about 3 hours, or until the meat is fork-tender and easy to pull apart. This slow roasting is what transforms the corned beef from humble to spectacularly tender.

Step 5: Whip Up the Horseradish Glaze

While the beef cooks, prepare the glaze. Combine brown sugar, dijon mustard, whole grain pommery mustard, and hot prepared horseradish in a small saucepan. Whisk constantly over medium-high heat until the sugar melts and the mixture thickens to a luscious glaze. It should be smooth, sticky, and ready to add that punchy finish to your roast.

Step 6: Crank Up the Heat and Remove Veggies

Once the beef reaches perfect tenderness, carefully remove the pan from the oven and increase your oven temperature to 375 degrees Fahrenheit. Then, transfer the cooked carrots and onions into a separate bowl—this prevents them from overcooking and lets you serve them warm alongside the finished roast.

Step 7: Score and Glaze the Beef

Using a sharp knife, score the fat cap of the corned beef with diagonal cuts. This little technique allows your horseradish glaze to seep into the meat’s surface, creating a mouthwatering crust. Generously brush the glaze all over the scored fat, making sure every nook and cranny is coated with that sweet and tangy goodness.

Step 8: Finish Roasting for Glazed Perfection

Return the glazed corned beef (uncovered) to the oven and roast at 375 degrees Fahrenheit for 15 minutes. Keep an eye on it—the glaze will bubble, caramelize, and thicken beautifully, forming a glossy, flavorful crust that makes this dish unforgettable.

Step 9: Slice and Serve Warm

Take the roast out of the oven and transfer it to a cutting board for rest. When ready, slice the corned beef against the grain into ¼-inch thick slices—this keeps every bite tender and juicy. Serve the slices alongside the roasted carrots and onions for a truly comforting and delicious Irish-inspired meal.

Top Tip

Getting the perfect glazed corned beef roast is all about patience and technique. These tips have made my cooking journey smoother and tastier, so I’m excited to share them with you!

Use a Roasting Pan with Sides: This really keeps the water contained during the long cooking process, ensuring your corned beef stays moist and tender without drying out.
Score the Fat Cap: Scoring the fat isn’t just for looks—it helps the sweet and tangy horseradish glaze seep deeper, creating a caramelized crust that’s bursting with flavor.
Adjust the Horseradish to Taste: I’ve found that starting with the recipe amount and tweaking based on your spice tolerance makes the glaze perfectly balanced. Don’t be shy to experiment!
Don’t Rush the Roast: Cooking low and slow at 325°F for 3 hours ensures your corned beef turns fork-tender and juicy. Resist the temptation to crank up the heat for faster results—you’ll thank yourself later.

How to Serve Glazed Corned Beef Roast Recipe

A large piece of raw meat with a thick pale pink fat layer on top and deep red muscle underneath is placed in a silver pan. Around the meat are cut white onions and orange carrot pieces spread evenly. A woman's hand holds a small white bowl filled with mixed peppercorns above the meat, ready to sprinkle them. The pan is set on a white marbled surface with a soft-focus striped cloth in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh parsley or chopped chives sprinkle a bright, herbal note on your corned beef slices. For an extra pop, a dollop of creamy horseradish sauce on the side complements the glaze beautifully. Lemon wedges also add a refreshing citrus twist if you like a bit of tang to balance the sweetness.

Side Dishes

This glazed corned beef pairs wonderfully with traditional Irish sides like buttery mashed potatoes or colcannon. Roasted Brussels sprouts or sautéed green beans provide a fresh, crisp contrast to the rich meat and glaze. Don’t forget the roasted carrots and onions from the recipe—they soak up all those delicious juices and make the meal complete.

Make Ahead and Storage

Storing Leftovers

Leftover glazed corned beef roast can be stored in an airtight container in your refrigerator for up to 3 days. Keep the roasted carrots and onions separate to maintain their texture and flavor.

Freezing

If you want to freeze leftovers, slice the corned beef first and wrap the slices tightly in plastic wrap or foil before placing them in a freezer-safe bag. Properly stored, the beef freezes well for up to 2 months. Freeze the vegetables separately if desired.

Reheating

Gently reheat your corned beef slices in a covered baking dish at 275°F until warmed through to keep them tender. You can also pan-sear the slices lightly for a bit of crispness. Warm the roasted vegetables separately in the oven or on the stovetop to avoid overcooking.

Frequently Asked Questions:

Can I use a different cut of beef for this glaze?

This Glazed Corned Beef Roast Recipe works best with corned beef brisket since its toughness breaks down beautifully during slow roasting, resulting in tender, flavorful meat. Other cuts won’t deliver the same texture or flavor profile.

Do I need to add extra salt during cooking?

Corned beef is already cured and salty, so additional salt is usually unnecessary. The pickling spices and glaze balance the flavor well, but taste your meat once cooked and add salt only if needed.

What if I don’t have pommery mustard for the glaze?

No worries! You can substitute the whole grain pommery mustard with additional whole grain or Dijon mustard. The key is to maintain that mustard-y, slightly grainy texture in the glaze.

Can I make the glaze spicier?

Absolutely! Adjust the amount of hot prepared horseradish to suit your spice preference. You can also add a pinch of cayenne pepper or red pepper flakes for an additional kick.

Final Thoughts

There’s something truly special about gathering around a plate of tender, flavorful glazed corned beef roast—comforting, hearty, and packed with Irish-inspired charm. I hope this recipe brings warmth and joy to your table, making every bite a celebration of good food and company. Happy cooking!