Name: Glazed Corned Beef Roast Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 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; ⅓ cup brown sugar; 2 tablespoons dijon mustard; 1 tablespoon whole grain pommery mustard; 1 tablespoon hot prepared horseradish

There’s just something magical about a tender, savory corned beef coated in a spicy-sweet glaze that turns every bite into a celebration. If you’re craving a hearty, comforting meal with a twist, this Glazed Corned Beef Roast Recipe is exactly what you need in your dinner rotation.

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 still remember the first time I made this glazed corned beef roast for a weekend dinner — the aroma of slow-roasting meat mixed with sweet and spicy glaze filled the kitchen and had everyone asking for seconds. It’s one of those recipes you’ll want to make again and again.

Tender & Flavorful: Slow roasting ensures the corned beef is melt-in-your-mouth tender, bursting with classic Irish flavors.
Easy Prep: Minimal hands-on time means you can set it and relax while the oven does the work.
Perfect Glaze: The horseradish glaze adds a spicy-sweet kick that elevates the traditional corned beef experience.
One Pan Meal: Roasting with carrots and onions means you get a delicious veggie side cooked right alongside your meat.

Ingredients & Why They Work

Before you dive in, here’s a quick rundown of what you’ll need and why these ingredients make this glazed corned beef roast so special. When shopping, look for a good-quality corned beef with the pickling spice packet included — it really boosts the flavor during roasting.

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, this brisket cut is packed with flavor and becomes tender with low-and-slow roasting.
Carrots: They add natural sweetness and a lovely texture after roasting alongside the beef.
Onion: Provides a savory depth and aromatic base to the roasting pan.
Pickling spice: Typically included with corned beef, this blend infuses the dish with classic spices like cloves, mustard seed, and bay leaf.
Water: Keeps the meat moist during roasting and helps infuse the pickling spices.
Brown sugar: Adds rich sweetness to balance the savory and spicy elements.
Dijon mustard: Lends tang and a bit of heat to the glaze.
Whole grain pommery mustard: Provides texture and an extra layer of flavor.
Hot prepared horseradish: The secret weapon that brings a spicy kick to the glaze without overpowering the meat.

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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

The beauty of this Glazed Corned Beef Roast Recipe is how easily it can be tailored to suit your tastes or occasion. Feel free to experiment with different mustards or add your favorite root vegetables for a seasonal touch.

Mustard Variations: I sometimes swap out the Dijon mustard for a spicy brown mustard to add a bit more heat, or use a milder yellow mustard if you prefer a gentler tang. Each gives the glaze a uniquely delightful character.
Vegetable Swaps: Beyond carrots and onions, roasted parsnips, turnips, or even potatoes make excellent companions. They soak up the savory juices during roasting, making every bite hearty and flavorful.
For a Smoky Twist: Add a teaspoon of smoked paprika to the glaze for a subtle smoky depth — perfect when you’re craving a little something extra without complicating the recipe.
Leftovers Reimagined: Don’t toss those leftovers! Thinly sliced glazed corned beef is fantastic in sandwiches, or chopped up and fried into a savory hash with eggs.

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: Set the Stage – Preheat and Prep Your Roast

Start by preheating your oven to 325 degrees Fahrenheit. While the oven warms up, take your 4-pound corned beef out of its packaging and dry it well with paper towels. This step ensures the glaze adheres beautifully later. Place the beef fat side up in a roasting pan with sides about 2 inches high. This pan will catch all those delicious drippings, so a good sturdy roasting pan is key!

Step 2: Build Your Flavor Base – Add Vegetables and Liquid

Arrange your peeled, cut carrots and sliced onion wedges around the beef in the pan. Pour in enough water until it comes halfway up the sides of the meat—this keeps the beef moist and tender during roasting. Don’t forget to add the pickling spice packet to the water; just nestle it in so it doesn’t sit directly on the meat to avoid overpowering flavors.

Step 3: Slow and Steady – Roast Covered Until Tender

Tightly cover the roasting pan with aluminum foil to trap moisture and place it in the oven. Let it cook for 3 hours — this slow roasting gently breaks down the meat fibers, resulting in that melt-in-your-mouth tenderness. You’ll know it’s ready when the corned beef feels very soft to the touch and the aroma fills your kitchen.

Step 4: Make the Magic Glaze

While your beef finishes roasting, prepare the glaze by combining ⅓ cup brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon whole grain pommery mustard, and 1 tablespoon hot prepared horseradish in a small saucepan. Over medium-high heat, whisk continuously until the sugar melts and the mixture thickens into a luscious glaze. Set this aside—it’s about to add a spicy-sweet kick that really elevates the roast.

Step 5: Glaze and Brown for the Perfect Finish

Remove the roasting pan from the oven and bump the temperature up to 375 degrees Fahrenheit. Transfer the carrots and onions to a separate bowl (they’ll wait patiently while your beef gets its final touch). Using a sharp knife, score the fat cap on the corned beef in a diamond pattern—this little trick lets the glaze seep right into the meat for extra flavor. Brush the glaze generously over the scored fat, then return the pan uncovered to the oven. Roast for 15 minutes until that glaze bubbles and caramelizes to a gorgeous golden finish.

Step 6: Slice, Serve, and Enjoy!

Once your roast is beautifully glazed and caramelized, transfer it to a cutting board. Let it rest for about 5 minutes to lock in the juices, then slice thinly—about ¼ inch thick—cutting against the grain for ultimate tenderness. Serve alongside the roasted carrots and onions, and get ready to savor a dish that’s as comforting as it is flavorful.

Top Tip

These tips will make your Glazed Corned Beef Roast Recipe shine every time—helping you get tender meat with perfectly balanced flavors and a gorgeous glossy finish.

Pat the beef dry thoroughly: Removing excess moisture before roasting helps the glaze stick beautifully and develops that wonderful caramelized crust.
Don’t skip scoring the fat cap: This simple step allows the horseradish glaze to seep into the meat’s surface, infusing every bite with flavor and creating a stunning diamond pattern.
Cover tightly with foil during roasting: Trapping steam keeps the meat incredibly tender and juicy after that long 3-hour slow roast.
Rest before slicing: Letting the meat rest for 5 minutes before slicing helps the juices redistribute, so your slices stay moist and tender rather than drying out.

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

Freshly chopped parsley or chives add a lovely bright note that contrasts with the rich glaze. A few lemon wedges on the side can also provide a refreshing tang if you want to cut through the sweetness and spice of the horseradish glaze.

Side Dishes

This roast pairs wonderfully with classic Irish sides like creamy mashed potatoes or colcannon (mashed potatoes with kale or cabbage). Steamed green beans, roasted Brussels sprouts, or buttered peas complement the hearty meat and roasted carrots and onions perfectly, making for a comforting and well-rounded meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover sliced corned beef in an airtight container in the refrigerator for up to 4 days. Keep the roasted carrots and onions separate to maintain their texture and flavor.

Freezing

You can freeze leftover corned beef by wrapping it tightly in plastic wrap and then placing it in a freezer-safe container or zip-top bag. It will keep well for up to 2 months. For best results, freeze the meat separate from the vegetables and glaze.

Reheating

Reheat leftovers gently in a covered dish in a 325°F oven until warmed through, about 15-20 minutes. Adding a splash of water or broth helps keep the meat moist. Alternatively, heat slices in the microwave covered with a damp paper towel to prevent drying.

Frequently Asked Questions:

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

This recipe is designed specifically for a 4-pound corned beef brisket. Other cuts won’t have the same texture or benefit from the slow roasting with glaze method, so it’s best to stick with corned beef for authentic results.

What if I don’t have whole grain mustard?

You can substitute whole grain pommery mustard with regular Dijon mustard or a spicy brown mustard depending on your heat preference. Each will add a slightly different flavor but still complement the horseradish glaze beautifully.

How do I know when the corned beef is done?

After roasting covered at 325°F for 3 hours, the corned beef should be very tender and easily pierced with a fork. If it still feels tough, give it a bit longer to become fully tender.

Can I prepare the glaze ahead of time?

Absolutely! You can prepare the horseradish glaze while the beef is roasting and keep it warm until ready to brush on. The glaze also stores well refrigerated for a day or two if you want to get a head start.

Final Thoughts

This Glazed Corned Beef Roast Recipe is one of those satisfying dishes that feels both special and comforting. The slow roasting brings out the rich tenderness of the beef, while the spicy-sweet horseradish glaze adds that irresistible finishing touch. Whether you’re serving it for a holiday feast or a cozy family dinner, it’s sure to become a favorite you’ll come back to again and again. Happy cooking!