Who doesn’t love roast beef, especially when the vegetables are cooked with it in a delicious gravy? Since I was a child, I have been enjoying this yummy roast beef with potatoes and carrots. It was a meal my mom made often and one I make for my family, which easily feeds a family of hungry bellies! And, it is simple to prepare and a breeze to cook!
One pot meals were often made by the pioneers since they were simple and all the ingredients could be tossed into one large cooking pot and placed on the cookstove or over the fire to stew for many hours. As the meat cooked, they would add fresh and dried herbs and an assortment of garden vegetables, or vegetables that had been preserved for the winter. I love one pot meals because they are simple, taste great and saves time with kitchen clean up!
Let’s get started!
Prep vegetables. Cut the carrots and potatoes. Place potatoes in a bowl of cold water until it is time to add to the roast. Set carrots aside. Place onion with the roast beef and seasonings. I typically season roast beef with onion powder, dried chives, dehydrated onion and dill, along with fresh onion and garlic. I also have seasoned roast beef with dry ranch mix (super simple to make – check out my recipe for dry ranch mix here: https://www.ourcityhomestead.com/simple-dry-ranch-dip-and-dressing-mix/) and Italian seasoning along with beef stock and cornstarch which makes the most delicious gravy to enjoy with the roast beef!
Place roast beef in roasting pan with 1 sliced onion, 1 clove of minced garlic, water and seasonings. Roast for 1 to 2 hours, depending upon the size of the roast. I cook the roast until it is nearly cooked through before adding the vegetables. I also make sure there is plenty of liquid in my roast so we have gravy to enjoy plus the vegetables take a bit of extra liquid to cook so they do not dry out.
Drain potatoes and rinse. Add potatoes first to the roasting pan, scattered around the roast beef.
Add carrots as well as more seasonings like salt and pepper, parsley and dried dill. Place lid on and cook for 1-1/2 hours.
Move veggies to the side and drizzle in cornstarch slurry and mix to create a gravy for the roasted beef and veggies. Place lid on and place in oven for 10 minutes.
This roast beef is simply delicious with the potatoes and carrots and is a meal that my family requests often. The potatoes and carrots cook in the gravy which lends additional flavor. The vegetables cook wonderfully and are not mushy while the roast beef is tender, moist and flavorful! I always serve with extra veggies.
Roast Beef with Potatoes and Carrots
Place roast beef in roasting pan with 1 sliced onion and 2 cups water.
Season with salt, pepper, dried dill and parsley. You can also add dried minced onion, onion powder and dried chives.
Roast for 1 to 2 hours, or until nearly done, depending on size of beef roast.
Add in 3 cups potatoes, cut in wedges, and 2 carrots, cut into sticks. (I cut in half and then quarter for the vegetables). Add in more water if needed. I always make sure that the potatoes are covered in water. Sprinkle with additional seasonings.
Place back in oven at 350F and cook for 1 to 1-1/2 hours.
Combine 1 tbsp cornstarch in 1/4 cup water and drizzle into liquid in roasting pan and stir well. This will help thicken the liquid and create a gravy to enjoy with the vegetables and roast beef. Place in oven for 10 minutes.
Serve with your favorite side dishes.
Looking for a delicious way to use up these leftovers? Try this yummy Leftover Shepherds Pie
enjoy from Our City Homestead to yours