3 ENVELOPE ROAST WITH POTATOES AND CARROTS RECIPES

Name: Roasted Carrots and Sweet Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 large carrots peeled and cut into chunks; 3 medium sweet potatoes peeled, quartered, and cut into chunks; 1-1/2 tablespoons olive oil, divided; 1/2 teaspoon kosher salt; 1/2 teaspoon dried red pepper flakes

DEEP SOUTH DISH: ROASTED CARROTS AND SWEET POTATOES

Deep South Dish: Roasted Carrots and Sweet Potatoes image

Carrots and sweet potatoes, tossed with olive oil, salt and red pepper flakes and oven roasted.

Provided by Deep South Dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Number Of Ingredients 5

Ingredients

3 large carrots peeled and cut into chunks
3 medium sweet potatoes peeled, quartered, and cut into chunks
1-1/2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon dried red pepper flakes

Steps:

Place oven rack in the center of oven and preheat oven to 450 degrees F.
Place carrots and sweet potatoes in a bowl and drizzle with 1 tablespoon of olive oil.
Add salt and red pepper flakes; toss to evenly coat, adding more olive oil if needed to coat everything.
Transfer vegetables to a rimmed, shallow baking pan and spread out, leaving space between vegetables.
Bake for about 15 to 20 minutes, tossing halfway through. Test with the tip of a knife for tenderness and add additional time as needed. Serve immediately.

ERICA'S DELICIOUS SLOW COOKER BEEF ROAST RECIPE | ALLRECIPES

Erica's Delicious Slow Cooker Beef Roast Recipe | Allrecipes image

I love to make this very easy roast. It makes its own gravy and is oh, so tender and juicy! Best if served with mashed potatoes and green beans. Any cut of roast should work fine.

Provided by Erica

Categories Everyday Cooking

Total Time 9 hours 20 minutes

Prep Time 20 minutes

Cook Time 9 hours 0 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 pounds boneless beef roast
1 teaspoon vegetable oil
salt and pepper to taste
1 onion, quartered
16 baby carrots
1 (10.75 ounce) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley

Steps:

In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.

Nutrition Facts : Calories 576.8 calories, CarbohydrateContent 12.1 g, CholesterolContent 145.2 mg, FatContent 36.2 g, FiberContent 1.8 g, ProteinContent 47.9 g, SaturatedFatContent 13 g, SodiumContent 650.4 mg, SugarContent 4.2 g

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