Roast with Carrots and Potatoes

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C). This low and slow temperature helps the roast become tender and flavorful.

Step 2: Season the Roast

Pat the beef roast dry with paper towels. Rub it all over with olive oil, then season generously with salt, black pepper, garlic powder, and dried herbs.

Step 3: Sear the Meat

Heat a large oven-safe pot or Dutch oven over medium-high heat. Sear the roast on all sides for 3–4 minutes per side until a deep brown crust forms. This step locks in flavor.

Step 4: Add the Vegetables

Remove the roast briefly and add the carrots, potatoes, onion, and garlic to the pot. Place the roast back on top of the vegetables.

Step 5: Add the Liquid

Pour in the beef broth and Worcestershire sauce, if using. The liquid should come about halfway up the sides of the roast.

Step 6: Roast Slowly

Cover the pot with a lid and transfer it to the oven. Roast for 3–3 1/2 hours, or until the meat is fork-tender and easily pulls apart.

Step 7: Rest and Serve

Remove the roast from the oven and let it rest for 10–15 minutes before slicing. Spoon the vegetables and juices over the meat when serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 3–3 1/2 hours
Total Time: About 3 hours 45 minutes
Servings: 6
Difficulty: Easy

Variations & Substitutions

• Add More Vegetables: Include celery, parsnips, or turnips for extra flavor.
• Herb Upgrade: Use fresh rosemary and thyme instead of dried herbs.
• Slow Cooker Option: Cook on LOW for 8 hours or HIGH for 4–5 hours.
• Red Wine Twist: Replace 1 cup of broth with red wine for deeper flavor.

Serving Suggestions