Flavorful and Tender Oven Roast with Potatoes and Carrots

My grandmother, Jackie, taught me how to make this oven roast.  It’s one of those dishes that you can put in the oven as you are walking out the door on a Sunday morning to go to church and then come back home to a delicious meal, ready to serve in minutes!  That’s how she used to do it and let me tell you…it was such a welcoming aroma as you walked in the front door.  It is a favorite meal in our family and sure to be one for yours!

Make sure you have all of these ingredients the day before you plan on cooking:

Oven Roast w/ Potatoes & Carrots

roast_ingredients2 lbs. beef oven roast
1 tablespoon of Vegetable Oil
1 small red onion
2 cloves of minced garlic
1 tablespoon of salt
1 tablespoon of black pepper
1 tablespoon of garlic powder
1 cup of Worcestershire Sauce
3 large russet potatoes
As many carrots as you can fit in the pan!!
1 can of Beef Broth
2 tablespoons of flour
Make sure meat is completely thawed the day before you plan to cook it.  I like to buy it fresh the day before cooking and not freeze it. Get a large bowl with a lid and place roast inside.  Pour 1 cup of Worcestershire Sauce into bowl with 2 cups of water and let marinate overnight in the refrigerator.  DO NOT LET MEAT SIT IN FRIDGE for more than ONE day.

Preheat oven to 375 Degrees

roast_before_cookingMix powdered garlic, black pepper and salt together and rub on all surfaces of the roast.  Make sure it’s covered evenly with spices.

Heat a large frying pan over medium heat and add 1 tablespoon of vegetable oil.  Sear all sides of the meat to lock in the juices (approx. 4 mins on each side).

Rough chop small onion, peel potatoes and cut into large chunks (all should be approx. the same size).  Carrots will remain whole. Place on the bottom of your baking dish (metal, glass or cast iron dutch oven) and sprinkle with salt, pepper and throw in your minced garlic.

Place meat on top of your potatoes, carrots and onions.  (TIP: Covering the bottom of pan with foil assists in clean up) Pour half of the can of beef broth into the pan around the roast.  Cover pan with foil tightly, place in oven and cook for 2.5 hours.  Check occasionally to make sure there is still broth in the pan, it keeps the roast tender and juicy.

Remove roast, potatoes and carrots onto a large plate.  Place pan (only if using metal or dutch oven) with broth over burner and turn on very low heat.  (If you are using a glass pan, transfer liquid into saucepan to cook on the stove.)  In a small bowl, place one-half cup of water and 2 tablespoons of flour together and whisk until all lumps are gone.  Add mixture to the simmering broth and watch it thicken into gravy, stirring constantly to make sure it doesn’t burn or stick to the bottom of the pan.  Place the roast, potatoes and carrots back into the pan in the gravy and serve!


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