Combine beef, and stock ingredients in a large Dutch oven. Cover and simmer over medium heat until fork tender, 3½ to 4 hours.
Transfer meat to a baking dish. Strain cooking liquid through a strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover tightly with aluminum foil and let rest for 30 minutes. Reserve the additional stock for cooking vegetables, boiling potatoes, etc.
Transfer beef to carving board and slice against grain into ¼-inch thick slices. Serve warm with extra jus.
To Make Ahead: Prepare corned beef through step 2. Refrigerate for up to 24 hours. To serve, heat the oven to 350°. Slice the meat against the grain into ¼-inch thick slices and return to a baking dish. Cover the dish with foil and bake until the meat is heated through, about 30 minutes.
Recipe by Flavor and Friends at http://flavorandfriends.com/corned-beef-roasted-carrots/