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

Course Dinner

Cuisine American

Keyword Beef

Method Oven

Prep Time 15

Cook Time 1 30

Total Time 1 45

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.