Oven Pot Roast with Carrots and Potatoes Recipe
Description
Discover the ultimate comfort food with this hearty and flavorful Oven Pot Roast with Carrots and Potatoes. This recipe, shared by Love With Recipes, combines tender roast beef with perfectly cooked vegetables, creating a meal that’s wholesome, satisfying, and perfect for family dinners or special occasions. Best of all, it requires minimal prep, allowing you to enjoy the enticing aroma of a classic roast filling your home as it cooks to perfection in your oven.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Water | 1/8 cup |
| Carrots (peeled) | 6 medium |
| Potatoes (peeled) | 6 medium |
| Onions (peeled) | 3 medium |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 211.1 |
| Fat | 0.4 g |
| Saturated Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 445.8 mg |
| Carbohydrates | 48.2 g |
| Dietary Fiber | 7.3 g |
| Sugars | 6.9 g |
| Protein | 5.5 g |
Instructions
| Step | Description |
|---|---|
| 1 | Preheat your oven to 325°F (163°C). While the oven is preheating, generously sprinkle the roast on all sides with the salt and black pepper to season it thoroughly. |
| 2 | Place the seasoned roast in a large roasting pan, ensuring there is enough space around it for the vegetables to be added later. Add 1/8 cup of water to the pan, which will help keep the roast moist as it cooks. Cover the roasting pan tightly with a lid or aluminum foil. |
| 3 | Transfer the roasting pan to the preheated oven and cook the roast for 1 1/2 hours. This initial cooking phase allows the roast to start tenderizing while locking in the flavorful juices. |
| 4 | After 1 1/2 hours, carefully uncover the pan and arrange the peeled and halved carrots, potatoes, and onions around the roast. The vegetables will absorb the rich flavors from the roast as they cook together. |
| 5 | Re-cover the roasting pan and return it to the oven. Continue cooking the roast with the vegetables for an additional 2 1/2 to 3 hours, or until the meat is fork-tender and the vegetables are soft but not mushy. |
| 6 | Once cooked, remove the pan from the oven and let the roast rest for 10 minutes. This allows the juices to redistribute through the meat, ensuring every slice is tender and moist. Slice the roast, serve with the vegetables, and enjoy! |
Recipe Notes
- For added flavor, consider searing the roast in a hot skillet before placing it in the roasting pan.
- To enhance the aroma, you can add a sprig of rosemary or a few garlic cloves to the pan alongside the vegetables.
- If you prefer a thicker gravy, you can remove the roast and vegetables, then simmer the pan juices on the stove with a bit of flour or cornstarch until it reaches your desired consistency.
Enjoy the warmth and nostalgia of this classic Oven Pot Roast with Carrots and Potatoes, brought to you by Love With Recipes!
