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Roaster Oven Corned Beef, Cabbage, and Potatoes


  • 3 cups beef or chicken broth
  • 2 (4 to 5 pounds each) corned beef with seasoning packet
  • ¾ cup packed brown sugar
  • 3 tablespoons brown mustard
  • 3 tablespoons ketchup
  • 1 large head cabbage, quartered
  • 7 medium red potatoes, halved


  1. Remove rack from roaster oven. In roaster oven insert pan, stir together broth and spice packets.
  2. Heat roaster oven to 325°F.
  3. In a small bowl, stir together brown sugar, mustard and ketchup. Set aside.
  4. Rinse corned beef and pat dry. Place on rack.
  5. Use roaster rack to carefully place corned beef in roaster oven. Pour broth mixture over corned beef.
  6. Cover and roast for 2 ½ to 3 hours.
  7. Spread brown sugar mixture on top and sides of meat. Arrange cabbage and potatoes around meat.
  8. Cover and cook 1 hour or until meat is fork tender.
  9. Remove cabbage and potatoes to a serving bowl.
  10. Using oven mitts, remove to a cutting board. Let meat stand 10 minutes. Remove meat from rack before slicing.

Serves: 14




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