This very traditional St. Patrick's Day recipe is a must-make when the holiday rolls around. Corned beef paired with cabbage and carrots is a unique meal that is super delicious! Cooked all in one pot with a few ingredients, this recipe will surely be a keeper!
Peel and slice the onion into wedges. Lay the onion in the bottom of the Dutch oven. Place the corned beef on top of the onion as if the onion wedges are acting as a roasting rack. Mix the Worcestershire with the beef stock and pour it into the Dutch oven around the corned beef. Cover the Dutch oven with the lid and place in the preheated oven until the meat is just beginning to become tender, about 2 hours.
After the roast has been cooking for 2 hours, remove the roast from the Dutch oven and add the carrots and cabbage. Set the corned beef on top of the carrots and cabbage and cover with the lid. Return to the oven until the roast is easily tender when pierced with a fork, 1 to 1 ½ hours.
1 ½ lb carrots, 1 small cabbage (about 2 lb)
Slice and serve with carrots, cabbage, and crusty bread.