Roast, Potatoes, Carrots and Onions

2. Preheat the Oven

Set your oven to 375°F (190°C). A moderately high temperature ensures the roast develops a rich crust while cooking through evenly.

3. Prepare the Vegetables

1. Place the cut potatoes, carrots, and onions in a large bowl.
2. Drizzle with olive oil and season with salt, pepper, and optional spices like smoked paprika. Toss to coat evenly.
3. For extra flavor, you can roast the vegetables on the same pan as the meat, letting them absorb the savory juices.

4. Sear the Roast (Optional but Recommended)

1. Heat a large oven-safe skillet or roasting pan over medium-high heat.
2. Sear the roast for 2–3 minutes on each side until a deep golden crust forms. This step locks in juices and enhances flavor.
3. Remove the roast briefly to add the vegetables to the pan.

5. Roast Everything Together

1. Arrange the potatoes, carrots, and onions around the roast in the roasting pan.
2. Place the pan in the preheated oven. Roast uncovered for 1.5–2 hours, depending on the size of your roast and your desired doneness.
   • Medium-rare: 130–135°F (54–57°C) internal temperature
   • Medium: 140–145°F (60–63°C) internal temperature
   • Well-done: 160°F (71°C) and above
3. About halfway through roasting, stir the vegetables to ensure even browning and caramelization.

6. Rest the Roast

Once cooked to your liking, remove the roast from the oven and cover it loosely with foil. Let it rest for 15–20 minutes. This allows the juices to redistribute, keeping the meat moist and tender.

7. Make the Gravy (Optional)

1. Pour the pan drippings into a small saucepan.
2. Whisk in 1 tablespoon flour over medium heat to form a roux.
3. Slowly add 1 cup beef broth, whisking constantly until smooth and slightly thickened.
4. Taste and season with salt and pepper as needed.

8. Serve

Slice the roast against the grain and arrange on a platter with the roasted potatoes, carrots, and onions. Drizzle with homemade gravy for an extra layer of flavor. This hearty dish pairs beautifully with a simple green salad or buttered dinner rolls.

Tips for the Perfect Roast

• Even vegetable cuts: Cutting vegetables to similar sizes ensures they cook evenly.
• Basting: Occasionally spoon pan juices over the roast to keep it moist.
• Flavor boost: Add a splash of red wine or balsamic vinegar to the pan during roasting for a deeper taste.
• Make-ahead: You can prep the vegetables and season the meat the night before for easy dinner assembly.

A roast with potatoes, carrots, and onions isn’t just a meal—it’s a centerpiece for family gatherings and cozy evenings alike. Its simplicity belies its depth of flavor, making it a timeless recipe that everyone loves.

If you want, I can also write a shortcut version using one pan only, perfect for busy weeknights, while keeping it juicy and flavorful. Do you want me to do that?