22 January, 2026
Beef Roast with Potatoes & Carrots
Posted in : Beef, Uncategorized on by : MikeZ
Beef Roast with Potatoes & Carrots
This juicy Roast will be a big hit, filling your home with the amazing smells of a classic favorite. Simple, yet hearty, it's comfort food at its finest.Difficulty: Easy
Equipment
- 9" x 13" Glass Baking Dish
INGREDIENTS
Roast
- 2-3 lb. Beef Roast - Chuck Roast or Sirloin Tip
- 2 Tbsp. EVOO
- 1 tsp. Salt
- ½ tsp. Black Pepper
- 1 tsp. Garlic Powder
- 1 tsp. Dried Thyme
- 1 tsp. Dried Rosemary
Vegetables
- 1 lb. Baby Potatoes
- 3-4 Carrots - peeled
- 1 Onion - quartered
- 3 cloves Garlic - smashed
- 1 Tbsp. Olive Oil
- Salt & Pepper - to taste
- 1 cup Beef Broth - for pan juices
INSTRUCTIONS
- Preheat oven to 375°F.
- In a small bowl, combine EVOO, Salt, Pepper, Garlic Powder, Thyme, and Rosemary and whisk to form a uniform mixture.
- Arrange Potatoes, Carrots, Onion, and Garlic in the roasting dish. Add Salt and Pepper. Drizzle with additional EVOO.
- Pat the Roast dry. Coat evenly with the EVOO & herb mixture.
- Place the Roast on Vegetables and add Broth to the pan, being careful to not wash off the herb mixture.
- Bake, uncovered, until internal temp of the Roast reaches 140°F. (90-110 minutes). Use an instant-read digital thermometer.
- Rest for 10 minutes before slicing. Spoon pan juices over the meat and vegetables.
Notes
Serve with Crusty Italian Bread and a simple Green Salad.
Copyright © 2021 – 2026 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved
