𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀!

🥩 Roast with Potatoes and Carrots

Serves

4–6

Time

• Prep: 15 minutes

• Roast: 2–3 hours (depending on cut)

🧾 Ingredients

Roast

• 3–4 lb chuck roast (or bottom round)

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme or rosemary

• 2 tbsp olive oil

Vegetables

• 2 lb baby potatoes (or russet potatoes, chunked)

• 4–5 large carrots, peeled & cut into chunks

• 1 onion, quartered (optional)

• 2 tbsp olive oil

• Salt & pepper, to taste

Liquid (for moisture & flavor)

• 2 cups beef broth

• 1 tbsp Worcestershire sauce

🔥 Instructions

1. Preheat oven

• Preheat to 325°F (165°C).

2. Season & sear the roast

1. Pat roast dry.

2. Rub with olive oil.

3. Season generously with salt, pepper, garlic powder, onion powder, and herbs.

4. Heat a large oven-safe pot or Dutch oven over medium-high heat.

5. Sear roast 3–4 minutes per side until deeply browned.

3. Add vegetables & liquid

1. Add potatoes, carrots, and onion around the roast.

2. Drizzle vegetables with olive oil and lightly season.

3. Pour beef broth and Worcestershire into the pot (not over the roast).

4. Roast

• Cover tightly with lid or foil.

• Roast 2½–3 hours, until roast is fork-tender.

• Optional: Uncover for last 20–30 minutes to brown vegetables.

5. Rest & serve

• Let roast rest 10–15 minutes.

• Slice or shred.

• Spoon pan juices over everything.

🌡️ Internal Temp Guide

• Sliceable roast: 145–155°F

• Fall-apart tender: 190–205°F (best for chuck roast)

❓ Q & A

Q: What’s the best cut of meat?

• Chuck roast = juicy, tender, best flavor

• Bottom round = leaner, sliceable but less tender

Q: Why is my roast tough?

Most common reasons:

• Oven temp too high

• Not cooked long enough

• Wrong cut of meat

(Tough = needs MORE time, not less)

Q: Can I make this in a slow cooker?

Yes!

• Sear roast first

• Cook on LOW 8 hours or HIGH 4–5 hours

Q: Can I add other vegetables?

Definitely:

• Celery

• Parsnips

• Turnips

• Mushrooms (add last hour)

Q: How do I thicken the juices into gravy?

1. Remove roast & veggies.

2. Simmer liquid on stovetop.

3. Whisk in cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

Q: Can I prep ahead?

Yes.

• Season roast up to 24 hours ahead

• Store covered in fridge

Q: Can I freeze leftovers?

Absolutely.

• Freeze sliced roast with juices

• Keeps up to 3 months