Roast with Potatoes and Carrots.

A roast always reminds me of my childhood. My mom made us many roasts over the years. She loves a good roast,  I am less enthused by it, but sometimes a Roast is in order! Its a simple, delicious,classic dinner!

1 Beef Round Roast
1 can of tomato sauce
1 cup of beef broth
1 tsp thyme
1 tsp salt
1 tsp pepper
2 tbsp olive oil.
1 tbsp crushed garlic
1 large onion sliced
4 medium potatoes peeled and cubed
1/2 -1 small bag baby carrots
olive oil, salt & pepper to taste

Slice onion.

Trim your roast of any excess fat. Cover roast in oil, salt, pepper and thyme. Braise roast in dutch oven on medium high heat until every side is a crusty golden brown.
Remove roast and place in crock pot. De glaze dutch oven with 1 cup beef broth and 1 tbsp crushed garlic 

Cover roast with beef broth, tomato sauce and onion slices. Cook on high heat for 4-5 hours until roast is fork tender and falls apart

I roast my potatoes and carrots separately in the oven at 400 degrees. Wash, dry and cube potatoes. Leaving the skin on. Put the potatoes and carrots on a baking sheet covered with foil in one single layer. Sprinkle with olive oil, with your hands toss them to coat. Season with salt and pepper.  Roast them for 25 minutes or until they are tender when pierced. Serve along side of roast.   

Don't forget the Horseradish, Yum!

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