OVEN ROAST CARROTS AND POTATOES RECIPES

Name: Oven Pot Roast With Carrots and Potatoes
Cook time: 4 h
Total time: 4 h
Yield: 6 serving(s)
Ingredients: 1 blade roast, cut about 4 inches thick and weighing about 5 lbs.; 1 teaspoon salt; 1/8 teaspoon pepper; 1 cup water; 6 medium carrots, peeled and cut in 2 inch cubes; 6 medium potatoes, peeled and quartered; 3 medium onions, peeled and quartered

OVEN POT ROAST WITH CARROTS AND POTATOES RECIPE - FOOD.CO…

Oven Pot Roast With Carrots and Potatoes Recipe - Food.co… image

Make and share this Oven Pot Roast With Carrots and Potatoes recipe from Food.com.

Total Time 4 hours

Prep Time 0S

Cook Time 4 hours

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 blade roast, cut about 4 inches thick and weighing about 5 lbs.
1 teaspoon salt
1/8 teaspoon pepper
1 cup water
6 medium carrots, peeled and cut in 2 inch cubes
6 medium potatoes, peeled and quartered
3 medium onions, peeled and quartered

Steps:

Sprinkle roast well with salt and pepper.
Place in a large roasting pan.
Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
Uncover and arrange vegetables around roast in pan.
Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

Nutrition Facts : Calories 211.1, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 445.8, CarbohydrateContent 48.2, FiberContent 7.3, SugarContent 6.9, ProteinContent 5.5

SIRLOIN TIP ROAST WITH CARROTS & BABY RED POTATOES RECIPE ...

Sirloin Tip Roast with Carrots & Baby Red Potatoes Recipe ... image

Serve a beef roast for Sunday supper this week. This one-dish meal has everything you need for a filling dinner.

Provided by MyRecipes

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield Serves 10

Number Of Ingredients 7

Ingredients

1 sirloin tip roast (3 1/2 to 4 lb.)
Salt and pepper
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds carrots (about 8 large), cut into large pieces
24 whole small baby red potatoes (about 2 lb.), scrubbed

Steps:

Preheat oven to 325°F. Pat roast dry and season on all sides with salt and pepper. Sprinkle flour over roast and use your hands to spread it out and pat it evenly over meat.
Melt butter and 1 Tbsp. oil in a large roasting pan over medium-high heat on top of stove. Add roast and cook, turning with tongs, until browned on all sides, about 15 minutes total.
Place carrots and potatoes in a large bowl and toss with remaining 1 Tbsp. of oil. Place vegetables in roasting pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 140°F for medium rare, 1 hour 30 minutes to 1 hour 45 minutes.
Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Stick a sharp paring knife in carrots and potatoes to make sure they're easily pierced. If they're not, return roasting pan with vegetables to oven to continue cooking while roast rests.
Thinly slice roast and serve warm with carrots and potatoes.

Nutrition Facts : Calories 533 calories, CarbohydrateContent 24 g, CholesterolContent 146 mg, FatContent 25 g, FiberContent 4 g, ProteinContent 49 g, SaturatedFatContent 10 g, SodiumContent 236 mg

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Perfectly roasted veg can totally make a Sunday dinner – keep it simple with this classic combo.
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1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
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1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
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