Roast with Carrots and Potatoes

Roast with Carrots and Potatoes: A Comforting One-Pan Meal

Nothing beats the simple joy of a Roast with Carrots and Potatoes—a classic, hearty dish that’s perfect for family dinners, special occasions, or just when you want a satisfying meal with minimal effort. This one-pan wonder combines tender, juicy roast beef with sweet, caramelized carrots and crispy potatoes. It’s an easy, no-fuss meal that’s packed with flavor and makes cleanup a breeze. Whether you’re a seasoned cook or a beginner in the kitchen, this roast recipe is sure to become a go-to favorite.

Why You’ll Love This Recipe

One-Pan Meal: With everything cooked in the same pan, this dish makes for easy prep and cleanup.
Tender and Flavorful: The roast beef comes out perfectly tender and juicy, while the carrots and potatoes soak up all the delicious flavors.
Minimal Effort: The recipe is simple to prepare and doesn’t require constant attention—just pop it in the oven and let it do its thing.
Customizable: You can adjust the seasoning and vegetables to suit your tastes, making it a versatile meal for any occasion.
Comfort Food: It’s the perfect hearty, filling dish that’s sure to please everyone at the table.

Ingredients

1 (3-4 lb) roast beef (chuck roast, sirloin, or rib roast are great options)
4-5 medium potatoes, peeled and cut into chunks
4-5 carrots, peeled and cut into large pieces
3 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
Salt and black pepper, to taste
1 cup beef broth (or chicken broth for a lighter flavor)
2 tablespoons butter (optional, for extra richness)
Fresh parsley, chopped (for garnish)

Step-by-Step Recipe

1. Preheat the Oven

Preheat your oven to 375°F (190°C). This temperature is ideal for roasting the beef to a perfect medium-rare, while also allowing the carrots and potatoes to cook evenly.

2. Season the Roast

Pat the roast beef dry with paper towels to ensure it browns nicely.
Rub the entire roast with olive oil, then season generously with garlic powder, onion powder, dried thyme, dried rosemary, paprika, salt, and black pepper. Make sure to coat the roast on all sides for maximum flavor.

3. Prepare the Vegetables

Peel and chop the potatoes and carrots into large chunks. This allows them to cook evenly and absorb all the flavors from the roast.
Drizzle the chopped vegetables with olive oil and season them with a pinch of salt, pepper, and garlic powder for added flavor.

4. Assemble the Dish

Place the seasoned roast beef in the center of a large roasting pan or baking dish.
Arrange the potatoes and carrots around the roast. Pour beef broth into the pan, which will help keep everything moist as it cooks and add extra flavor to the vegetables.
Optionally, add butter in small pats on top of the roast to add richness to the dish.

5. Roast in the Oven

Place the roasting pan in the preheated oven.
For a medium-rare roast: Roast for about 1.5 to 2 hours, or until the internal temperature reaches 130-135°F.
For a medium roast: Roast for 2 to 2.5 hours, or until the internal temperature reaches 140-145°F.
For well-done, roast for around 2.5 to 3 hours or until the temperature reaches 160°F.
Every 30 minutes, use a spoon or baster to spoon some of the cooking juices over the roast to keep it moist and flavorful.
About 30 minutes before the roast is done, check the vegetables. If they’re becoming too soft, you can remove them from the pan to prevent overcooking, or if they need more time, continue roasting until they’re golden and tender.

6. Rest the Roast

Once the roast has reached your desired level of doneness, remove it from the oven and let it rest for about 10-15 minutes before slicing. Resting helps the juices redistribute throughout the meat, ensuring a tender, juicy roast.

7. Serve

Slice the roast against the grain into thick slices and serve with the roasted carrots and potatoes. Garnish with freshly chopped parsley for a pop of color and added freshness.

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