Roast with Carrots and Potatoes

Roast with Carrots and Potatoes

There’s nothing quite like the comforting aroma of a roast slowly cooking in the oven. Roast with Carrots and Potatoes is a timeless, hearty dish that brings everyone to the table. Tender, juicy meat surrounded by perfectly roasted vegetables creates a meal that feels both simple and special. Whether you’re cooking for a Sunday family dinner or a cozy weeknight meal, this classic roast delivers rich flavors, satisfying textures, and pure comfort in every bite.

Ingredients

• 3 lb (1.4 kg) beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme or rosemary
• 1 lb (450 g) carrots, peeled and cut into chunks
• 1 1/2 lb (680 g) potatoes, peeled and quartered
• 1 medium onion, cut into wedges
• 3 cloves garlic, smashed
• 2 cups (480 ml) beef broth
• 1 tablespoon Worcestershire sauce (optional)

Instructions