𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

Roast with Potatoes and Carrots is a comforting and simple meal that’s packed with flavor. The roasted meat, whether it’s chicken, beef, or pork, pairs perfectly with the savory, caramelized potatoes and carrots. Here’s a basic recipe for a Roast with Potatoes and Carrots:

Roast with Potatoes and Carrots

Ingredients:

• 1 (3-4 lbs) roast (beef roast, pork roast, or a whole chicken)
• 4-5 medium potatoes, peeled and cut into 1-inch cubes (or wedges)
• 3-4 large carrots, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon dried rosemary (or thyme)
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 medium onion, peeled and quartered (optional)
• 1-2 cups beef or chicken broth (for added moisture)
• 2-3 sprigs fresh rosemary or thyme (optional for extra flavor)

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C). This temperature helps the roast get a nice crust while cooking the vegetables evenly.

2. Prepare the roast:

   • Pat the roast dry with paper towels.
   • Rub the roast with olive oil, and then season it generously with salt, pepper, garlic powder, and dried rosemary (or thyme). If you’re using a beef or pork roast, you can also add a bit of mustard or balsamic vinegar for extra flavor.

3. Prepare the vegetables:

   • In a large bowl, toss the potatoes, carrots, and onion (if using) with a bit of olive oil, salt, pepper, and rosemary. Make sure the vegetables are evenly coated.

4. Place everything on a roasting pan:

   • Place the roast in the center of a large roasting pan or sheet pan. Arrange the potatoes, carrots, and onions around the roast. If you’re using fresh sprigs of rosemary or thyme, you can place them on top of the roast or tuck them between the vegetables.

5. Add liquid: Pour the beef or chicken broth around the roast and vegetables. This will help keep everything moist and add a bit of flavor to the pan drippings.

6. Roast:

   • For a beef roast (such as a rib roast or sirloin): Roast for about 20 minutes per pound, or until it reaches your desired level of doneness. A thermometer should read 130°F (54°C) for medium-rare, or 145°F (63°C) for medium. For a pork roast, aim for 145°F (63°C).
   • If you’re roasting a whole chicken (about 4-5 lbs), cook it for about 1.5-2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

   Check the vegetables at around the 45-minute mark. If they need more browning, you can toss them to ensure even cooking, or add a bit more oil if they seem too dry.

7. Rest the roast: Once the roast is done, remove it from the oven and let it rest for 10-15 minutes before slicing. This helps the juices redistribute and keeps the meat tender.

8. Serve: Slice the roast and serve with the roasted potatoes and carrots. You can spoon some of the pan juices over the vegetables for extra flavor.

Tips:

• If you prefer crispy potatoes, you can increase the oven temperature to 425°F (220°C) for the last 15-20 minutes of roasting.
• For a deeper flavor, you can sear the roast in a hot skillet with olive oil for a few minutes on all sides before placing it in the oven.
• Feel free to add other root vegetables like parsnips, turnips, or sweet potatoes to the mix.

This simple yet satisfying meal is perfect for a Sunday dinner or a cozy weekday meal. The roast comes out juicy, and the vegetables are tender with just the right amount of caramelization. Would you like any variations, such as a marinade for the meat or specific seasoning suggestions?