Dear Debbie -- NO MORE BOILING FOR ME EITHER. This is the best corned beef ever. I did not use the vegetables. However, I found that the the 350°F for 1 hr and 250°F for 2 hours was the bomb. I will tell everyone about this. 100x thank you.

Thanks for the tip! I was wondering how long to cook it at 250°F.

"Mmmmm... Yummy" was my husband's answer. Cooked it the hour at 350°F, then 1 hour & 20 minutes at 250°F - we had a 2 lb. corned beef. Kids & adults both liked it. I would definitely make it again.

I lost my big stew pot so I roasted my corn beef, potatoes & cabbage. I just slow cooked it at 250°F, it turned out great. Thanks for the tip.

My mother was always a boiler, this was so much tastier!

This recipe doesn't give an approximate cooking time, unfortunately. The end product turned out nicely, but because it took nearly 5 hours to bake, we ended up eating the meal a day after St. Patrick's. Had some unhappy campers on March 17.

Wonderful! As a bonus there doesn't seem to be as much shrinkage as boiling. I agree, I'll never boil again.

I tried this St. Patrick's 2016! My goodness! I changed a few things but it was so good and easy! My favorite from now on! Very delicious!

Excellent. Being a Chef by trade, I know what you can boil you can always bake also. My first time baking one. One variation I added though which I have always done to brisket or a point cut when boiling, is to add a can of Guinness which really brings out the flavor to all the vegetables as well as a little water.

I have made this a few times; my favorite! I too will never boil Corned Beef again!!!

I agree, will never boil again! This is a great recipe!!!

I baked this 2 pound corned beef according to a prior poster's timing. I had no carrots. I brushed Kitchen Bouquet on both sides and browned each side for about 5 min. I would add cabbage later in the process. It was really good. I recommend this recipe.

I had to leave for a bit, so I put only the corn beef in my Crock-Pot, on low in the morning. Then put it in the casserole pan when I came back with the vegetables, a sprinkle of olive oil and seasonings and covered with lid, turned out so YUUUUUMMMY. THANX FOR THE RECIPE..