𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

Here’s a simple and delicious Roast with Potatoes and Carrots recipe! This meal is perfect for a cozy family dinner, with tender, flavorful meat and perfectly roasted vegetables. It’s easy to make and great for any occasion!

Ingredients:

For the Roast:

• 3-4 lb beef roast (chuck roast, sirloin, or round roast are great choices)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp paprika (optional, for extra flavor)
• 2 cups beef broth (or stock)
• 1 tbsp Worcestershire sauce (optional, for extra depth of flavor)

For the Vegetables:

• 6 medium potatoes, peeled and cut into chunks
• 4 large carrots, peeled and cut into chunks
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried thyme (optional)
• 1 tsp dried rosemary (optional)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C).
2. Prepare the Roast:
   Pat the roast dry with paper towels and season it generously with salt, pepper, garlic powder, onion powder, thyme, rosemary, and paprika (if using). Rub the seasonings into the meat so it’s evenly coated.
3. Sear the Roast:
   In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the roast and sear it on all sides for 3-4 minutes per side until browned. This will help lock in the flavors.
4. Add the Liquid:
   Once the roast is seared, add the beef broth and Worcestershire sauce (if using) to the pot. This will help create a delicious, flavorful gravy as it cooks.
5. Roast the Meat:
   Cover the pot with a lid or aluminum foil and place it in the preheated oven. Roast the meat for about 2 to 2.5 hours, or until the meat is tender and easily shreds with a fork.
6. Prepare the Vegetables:
   While the roast is cooking, toss the potatoes and carrots with olive oil, salt, pepper, thyme, and rosemary in a separate bowl. Set aside.
7. Add the Vegetables:
   After the roast has been cooking for 2 hours, carefully remove the pot from the oven and add the prepared potatoes and carrots around the roast. Cover the pot again and return it to the oven for an additional 45 minutes to 1 hour, or until the vegetables are tender.
8. Finish the Roast:
   Once the roast is cooked through, remove it from the oven and let it rest for about 10 minutes before slicing.
9. Serve:
   Slice the roast against the grain and serve it with the roasted potatoes and carrots. You can spoon some of the cooking liquid over the meat and vegetables for extra flavor!

Enjoy!

This dish is comforting and full of flavor, with tender roast beef and perfectly roasted potatoes and carrots. The savory gravy that forms during the cooking process adds richness to the entire meal! It’s perfect for a Sunday dinner or any time you want a hearty, satisfying meal.