roast beef with potatoes and carrots

Roast Beef with Potatoes and Carrots

Roast Beef with Potatoes and Carrots

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Roast Beef with Potatoes and Carrots
Roast Beef with Potatoes and Carrots


Roast Beef with Carrots and Potatoes

Still looking for a dinner dish to make for Christmas or even tonight? I have for you a nice, simple, traditional roast beef that is wonderful having with roasted vegetables or even for making sandwiches. One thing I miss about my old hometown Buffalo, is roast beef sandwiches on kimmelweck rolls.

For this roast I used a Rib Roast but a Rump Roast will also work too. To make I just added some olive oil, salt, pepper and garlic to the roast. I added carrots, potatoes and onion and baked for 60 minutes. The rule of thumb is 20 minutes per pound. I had a little over 3 pound rib roast so I cooked mine for about 70 minutes. 20 minutes per pound will give you a medium rare roast. I like mine a little on the pink side.


  • 3 lbs. rib roast
  • olive oil
  • ¼ tsp. salt
  • 1 tsp. ground pepper
  • ½ tsp. garlic powder
  • 1 lbs. baby carrots
  • 2 large potato, diced
  • 1 large onion, peeled, roughly cut
  • 2 tbsp. olive oil


  1. Preheat oven to 375 degrees
  2. Let roast come to room temperature.
  3. Place roast in a baking dish and rub with olive oil. Sprinkle with salt, pepper, and garlic.
  4. In a bowl, add the carrots, potatoes and onion and drizzle with olive oil, and salt and pepper to taste. Add to the roasting dish with the beef.
  5. Bake in oven for 60 minutes or 20 minutes per pound for medium rare. Take the beef out and cover with aluminium foil for 15 minutes. If the vegetables are not done, while the beef is resting, place the vegetables back in the oven until fork tender.
  6. Slice roast beef thin and serve with vegetables.

Nutrition Information

Serving size: 4 oz plus veggies Calories: 266 Fat: 11.5 Carbohydrates: 9 Sugar: 2.6 Fiber: 1 Protein: 30.4 Cholesterol: 80

Perfect Pot Roast With Potatoes and Carrots

This easy, flavorful pot roast is an all-in-one meal that your family will love. Carrots, onions, and potatoes make this classic beef pot roast a hearty one-pot meal. After searing the beef and quickly sautéing the onions, the meat is slowly simmered on the stovetop. Toss in the veggies an hour before it’s done so that the meat is perfectly tender and the vegetables aren’t mushy. A simple homemade gravy is the perfect finishing touch.

While this pot roast is a one-dish meal, you can serve it with steamed green beans or broccoli for a family feast. Fluffy rolls or crusty bread wouldn’t be a bad accompaniment for a Sunday supper.


  • 4 pounds beef pot roast (like lean chuck)
  • 3 to 4 tablespoons all-purpose flour, divided
  • 2 tablespoons vegetable oil
  • 5 medium onions, 1 halved and sliced, 4 cut into wedges
  • Kosher saltto taste
  • Freshly ground black pepperto taste
  • 1 1/2 cups low-sodium beef broth, approximately, divided
  • 4 medium potatoes, halved
  • 6 carrots, halved lengthwise and cut into 2-inch pieces



Roast Beef with Potatoes and Carrots
Roast Beef with Potatoes and Carrots

Steps to Make It

  • Gather the ingredients.
  • Dredge or coat the pot roast with 1 to 2 tablespoons of the flour.
  • Heat the oil in a heavy Dutch oven or stockpot over medium heat. Add the flour-coated roast and cook, turning to brown all sides. Remove to a plate and set aside.
  • Place the sliced onions in the pan and cook, stirring and scraping the bottom of the pot, until lightly browned.
  • Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours.
  • Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.
  • With a slotted spoon, remove the beef and vegetables to a warm platter and keep warm.
  • To make the gravy, add enough broth or water to the pot roast liquid to make 2 cups. Heat over medium heat.
  • Mix remaining 2 tablespoons flour with a little cold water in a small bowl. Stir until smooth. Stir the flour mixture into the warmed broth and season to taste. Simmer, stirring, until thickened.
  • Slice the roast. Pour the gravy over the pot roast and vegetables or serve on the side.


  • If you have an extra-large piece of meat, you may want to cook it for longer before adding the vegetables. If your roast is especially small, you may be able to decrease the cook time slightly.
  • Leftover pot roast can be used in a variety of dishes. Use the shredded meat to make a quick beef stew or beef hash.

Do I Have to Use Red Wine?

The red wine in this recipe is totally optional and definitely not a must. The roast still has plenty of flavor without it from the browning, the garlic and onions and the fresh herbs.

How to Choose a Good Roast

When selecting a roast I recommend sticking with chuck roast for this recipe, and look for a roast that has some marbling (of fat) because that will also offer a more tender end result.

Slow-Roasted Beef with Potatoes and Carrots

Roasting low and slow transforms an inexpensive cut of beef into a succulently tender piece of beef in this sheet pan dinner that makes enough for two meals.


> 2 tbsp reduced-sodium soy sauce
> 2 tbsp cider vinegar
> 1/2 tsp garlic powder
> 4 tbsp vegetable oil, divided
> 1 (2 – 2 1/4 lb) eye of round beef roast
> 1 lb golden potatoes, scrubbed and cut into 1-inch chunks
> 2 lbs carrots, peeled and cut into 1-inch chunks
> 1 large onion, cut into 1/2-inch chunks


Heat the oven (with the oven rack in the lower third of the oven) to 375°F. Cut the potatoes into quarters and cut the carrots into 3-inch sticks. On a rimmed sheet pan, toss together the potatoes, carrots, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper (12 turns on pepper mill). Spread them in a single layer and nestle the roast (fat-side up) in the middle, pushing the vegetables aside as necessary.

In a small bowl, combine the garlic, Italian Seasoning, and the remaining 3/4 teaspoon salt, 1/2 teaspoon pepper (24 turns on pepper mill), and 1 tablespoon oil. Rub evenly over the roast. Transfer the pan to the oven and roast until a meat thermometer inserted into the center of the meat reaches desired doneness, about 1 hour for medium-rare. Let rest about 10 minutes before slicing. Serve with the vegetables.

meat temperature chart:

Rare: 115° – 120°F
Medium-rare: 125° – 130°F
Medium: 135° – 140°F
Medium-well: 145° – 150°F
Well-done: 155° – 160°F

This recipe was printed from

Do you put water in the pan when cooking roast beef?

Place the meat, fat side up, on a rack in a shallow roasting pan. Do not add water or liquid and do not cover the roast. Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered.


Roast Beef with Potatoes and Carrots
Roast Beef with Potatoes and Carrots


How long do you cook a roast at 350 degrees?

Roasting Time A boneless beef cut like a top round roast typically takes 30 to 35 minutes per pound to reach the USDA-recommended temperature of 145 degrees Fahrenheit when roasted at 350 F, a total of 120 to 140 minutes.

Should you cover beef with foil when roasting?

Tent the roast with aluminum foil and let it to stand for 20 minutes. This will allow the juices to be redistributed throughout the tenderloin, which makes the carving process easier. The meat will be much more tender than meat that is served as soon as it is pulled from the oven.


The best beef for pot roast is chuck roast, rump roast, and beef eye round roast We use chuck roast for our recipe.


I recommend searing your roast before placing it in the crockpot to give it more flavor. Don’t skip this step, it makes the dish so much tastier! Give it a quick sear on all sides in a pan until it’s browned, then transfer it to the pot.


Celery, potatoes, onions, and carrots cook right in the pot with our slow cooker beef and gravy. You can use red or Yukon gold potatoes.


If you use baby carrots, make sure they’re thick enough to hold up to slow cooking. Or add them at the 2-hour mark. Otherwise, you’ll wind up with mushy carrots.


I use both depending on what I have on hand. I like to use garlic powder because of how easy it is, but if you’d like you can also use fresh garlic. Cook it with the onions just as you would with the powder and use about the same amount (4 cloves or so if mincing it yourself).


We use a mixture of cornstarch and broth from the crockpot to thicken the gravy inside the pot and find it thickens the beef gravy perfectly. If you want it a bit thicker, use a little more cornstarch.




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