Open your spice packet and empty it into the water with your corned beef roast.
Turn on the heat and once your water boils, turn it down to low and let your roast simmer for about 45 minutes per pound, covered.
Scrub and cut up enough potatoes for your family. We have 5 people, including two toddlers and we usually use about 7 or 8 red potatoes or 4 russet potatoes.
Peel 2-3 carrots per person and cut in long sections and wash/cut a head of cabbage into quarters.
In the last 30 minutes of simmering, add your potatoes and carrots. Let simmer for 15 minutes. Remove the roast to let it rest and then add your cabbage to the pot with the potatoes and carrots and simmer another 15 minutes.
Remove all of the vegetables from the pot and slice your corned beef against the grain. You’ll be able to see lines going through your roast (usually length-wise), just cut perpendicular to those lines.
Serve your roast and vegetables all together! Some people like to add mustard to dip their meat in, my husband thinks that’s the ONLY way to eat corned beef!