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 to come halfway up beef in roasting 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 comforting dish that’s both tender and packed with bold flavors, this Glazed Corned Beef Roast Recipe is exactly what you need. Slow-roasted to perfection with a zingy horseradish mustard glaze, it’s a true showstopper for any Irish-themed gathering—or even a cozy family dinner.

A large, golden-brown glazed ham sits in the center of a metal baking tray with a shiny, slightly crispy outer layer showing a mix of warm amber and pinkish hues. Around the ham, there are thick carrot pieces with a bright orange color and soft white onion segments that have a slightly caramelized look, both spread unevenly but closely surrounding the meat. The tray has visible roasted juices and pepper specks glistening, giving a rich and savory appearance. 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’ve made this glazed corned beef roast more times than I can count, and each time it comes out melt-in-your-mouth delicious. The slow roasting locks in all the traditional spices, while that final glaze adds a sweet and spicy kick that keeps everyone coming back for seconds.

Perfectly tender: Slow roasting makes the meat fall-apart soft without drying out.
Flavor-packed: A classic pickling spice blend with a zesty horseradish glaze elevates traditional corned beef.
Easy to prepare: Minimal hands-on time lets your oven do most of the work.
Great for gatherings: Feeds six with plenty of leftovers for sandwiches or hash the next day.

Ingredients & Why They Work

Before you dive in, a quick tip on ingredients: look for a good-quality corned beef brisket from your butcher or trusted grocer, and fresh vegetables to complement the rich flavors of the meat. The glaze ingredients are pantry staples but pack a punch when combined.

Flat lay of a whole raw corned beef brisket with a thick fat cap, fresh peeled orange carrots cut into chunky pieces, a medium yellow onion sliced into wedges, a small white ceramic bowl of coarse pickling spice with visible mustard seeds and peppercorns, a small white bowl filled with brown sugar crystals, another small white bowl containing smooth pale yellow Dijon mustard, a small white bowl with whole grain mustard showing visible mustard seeds, and a small white bowl of creamy white prepared horseradish, all ingredients fresh and natural, arranged symmetrically with balanced spacing, 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: Choose a 4-pound brisket with a nice fat cap; it keeps the meat juicy and flavorful during roasting.
Carrots: Peeled and cut into chunks for roasted sweetness that balances the savory beef.
Onion: Adds depth and sweetness as it roasts alongside the beef.
Pickling spice: The traditional blend that infuses the meat and water with aromatic flavors.
Water: Used in the roasting pan to keep the corned beef moist over long cooking.
Brown sugar: The sweet base of the glaze that caramelizes beautifully on the beef.
Dijon mustard: Brings tanginess and a smooth mustard flavor to the glaze.
Whole grain pommery mustard: Adds texture and a subtle kick; if you don’t have it, just swap with more Dijon or spicy brown mustard.
Hot prepared horseradish: The secret weapon in the glaze that gives a lively, spicy bite.

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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 parts about this Glazed Corned Beef Roast Recipe is how easy it is to tailor to your tastes or occasion. Whether you like a little extra spice, want to add more veggies, or need a gluten-free twist, there’s room to make it truly yours!

Spicy Kick: I love adding a teaspoon of smoked paprika or a pinch of cayenne to the glaze for some extra warmth. It brings a lovely depth without overpowering the classic flavors.
Vegetable Variation: Swap the carrots and onions for parsnips, turnips, or baby potatoes to mix things up. Root vegetables roast beautifully alongside the corned beef and soak up that delicious glaze.
Diet-Friendly Adaptation: This recipe is naturally gluten-free and dairy-free, but for an extra low-sodium option, try rinsing the corned beef before roasting and adjust the pickling spice amount accordingly.
Make-Ahead Magic: Cook the corned beef a day in advance and reheat with a fresh brush of glaze. It’s perfect for a stress-free holiday dinner or weekend gathering.

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

The image shows a white oval plate on a white marbled surface, with five thick slices of pink cooked meat arranged in a slightly overlapping row on the right side. On the left side of the plate, there is a mix of cooked orange carrots and translucent white onions, all glossy with seasoning. A two-pronged metal fork is lifting one slice of the meat. A green and white striped cloth napkin appears near the top left corner of the image. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get the Oven and Pan Ready

Start by preheating your oven to 325 degrees Fahrenheit — the perfect temperature for slow roasting that tender corned beef. Grab a roasting pan with sides at least 2 inches high; this will hold the water and catch all those savory drippings that make the dish so flavorful.

Step 2: Prep the Beef and Vegetables

Remove your 4-pound corned beef from its packaging and pat it dry really well with paper towels. This step helps the glaze stick later on. Place the beef fat-side up in the roasting pan, then arrange the peeled, chunked carrots and sliced onions all around it. The veggies will cook slowly alongside the meat, soaking up all those delicious flavors.

Step 3: Add Water and Pickling Spice

Pour in enough water so it comes about halfway up the sides of the corned beef—this keeps the meat moist as it roasts. Sprinkle in 2 teaspoons of pickling spice, but be careful not to sprinkle it directly on the meat. The water will do the work of infusing those classic spices gently as everything cooks.

Step 4: Slow Roast the Beef

Cover the roasting pan tightly with aluminum foil to seal in moisture and place it in the oven. Roast for about 3 hours until the meat is wonderfully tender and easy to pierce with a fork. This slow cooking is where the magic happens, developing those rich, comforting flavors.

Step 5: Whip Up the Horseradish Glaze

While your corned beef is roasting, mix the glaze ingredients in a small saucepan: ⅓ cup brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon whole grain Pommery mustard, and 1 tablespoon hot prepared horseradish. Heat over medium-high, whisking constantly until the sugar melts and it turns shiny and smooth. Set this zesty glaze aside until the beef is ready.

Step 6: Prepare for the Final Glaze

Once your corned beef is roasted to tender perfection, remove it from the oven and increase the oven temperature to 375 degrees. Carefully transfer the cooked carrots and onions into a bowl and set them aside—they’ll be your perfect veggie side.

Step 7: Score and Glaze the Beef

Use a sharp knife to score the fat cap on your corned beef in a diamond pattern—this helps the glaze cling and caramelize beautifully. Then brush on the horseradish glaze generously, making sure every bit of scored fat is well coated. You’ll start to smell those wonderful sweet and tangy aromas right away!

Step 8: Finish Roasting with the Glaze

Place the glazed corned beef back into the oven, uncovered, and roast for an additional 15 minutes. Keep an eye on it—the glaze should bubble and turn a lovely caramelized golden-brown by the end. That finish adds a delightful texture and flavor contrast.

Step 9: Slice and Serve Warm

Transfer the corned beef to a cutting board and slice it against the grain into thin, ¼-inch slices. This ensures every bite is tender and easy to enjoy. Serve your beautiful slices warm alongside the roasted carrots and onions for a hearty, comforting meal that serves six.

Top Tip

These tips will help you master the Glazed Corned Beef Roast Recipe, ensuring tender meat and a perfectly sticky, flavorful glaze every time.

Dry the Beef Thoroughly: Patting your corned beef dry before roasting is key — it helps the glaze stick beautifully and creates a better caramelized crust.
Use a Roasting Pan with High Sides: I learned early on that a pan with at least 2-inch sides keeps the water and spices contained, which means a more flavorful and moist roast.
Score the Fat Cap in a Diamond Pattern: This little trick not only looks impressive but allows the horseradish glaze to seep into every nook for maximum flavor.
Don’t Skip the Resting Time: Let your beef rest a few minutes before slicing; it keeps all those delicious juices inside for tender, juicy slices.

How to Serve Glazed Corned Beef Roast Recipe

A large piece of raw pink meat with a thick layer of pale fat on top sits in a silver pan filled with sliced orange carrots and white onion wedges, set against a white marbled surface. Above the meat, a woman's hand holds a small white bowl filled with mixed seasoning seeds, positioned as if about to sprinkle them onto the meat. The scene shows rich textures from the smooth fat to the fresh vegetables and the shiny metal pan, all captured clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh parsley or chopped chives sprinkled over the sliced corned beef add a splash of color and a fresh herbal note. A few lemon wedges on the side brighten up the richness and complement the horseradish glaze nicely. For a festive touch, consider serving with a dollop of grainy mustard or a side of tangy sauerkraut.

Side Dishes

This glazed corned beef roast pairs perfectly with traditional Irish sides like creamy colcannon (mashed potatoes with cabbage) or buttery boiled potatoes. Roasted root vegetables, like parsnips and turnips, complement the carrots and onions you’ve cooked alongside the beef. For something lighter, a crisp green salad or sautéed rainbow chard balances the richness of the meat.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, wrap any leftover glazed corned beef tightly in foil or store it in an airtight container in the refrigerator. It will keep well for up to 3 days, giving you plenty of time to enjoy delicious sandwiches, hash, or a quick dinner remix.

Freezing

You can freeze sliced leftover corned beef for up to 2 months. Just place the slices in a freezer-safe bag, remove as much air as possible, and label it. When you’re ready to use, thaw overnight in the fridge for best results.

Reheating

To reheat without drying out your corned beef, wrap the slices in foil with a splash of beef broth or water, then warm in a 325°F oven for about 15-20 minutes. This gentle reheating keeps the meat tender and juicy while preserving that gorgeous glaze.

Frequently Asked Questions:

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

While this recipe is designed for a 4-pound corned beef brisket, other cuts like a flat roast can sometimes work. However, brisket’s fat content and connective tissue make it perfect for slow roasting and glazing.

What if I don’t have pommery mustard?

No worries! You can substitute pommery mustard with extra Dijon or spicy brown mustard—it won’t be exactly the same, but it will still give you a delightful tangy texture in your glaze.

How do I know when the corned beef is tender?

After the 3-hour roasting, check the beef by inserting a fork—it should slide in easily and the meat should feel soft. If it’s still tough, give it extra time, as tougher cuts benefit from low and slow cooking.

Can I prepare this recipe in a slow cooker instead of the oven?

Yes, you can! Place the beef and vegetables in the slow cooker with water and pickling spice, cook on low for 8 hours, then glaze and finish under the broiler or in a hot oven to caramelize the top.

Final Thoughts

Making this Glazed Corned Beef Roast Recipe is truly a comforting and festive experience. The combination of tender, slow-roasted meat with that zingy horseradish glaze creates a dish that’s both hearty and special. I hope share it with friends or family and watch their faces light up at the first bite. Enjoy every juicy, caramelized slice!