This savory pot roast is a one-pot supper that the whole family will enjoy. This classic beef pot roast is made with carrots, onions, and potatoes for a substantial one-pot supper. The meat is slowly cooked on the stovetop after being seared and immediately sautéing the onions. To ensure that the beef is properly tender and the vegetables aren’t mushy, add the vegetables an hour before it’s done. The great finishing touch is a simple homemade gravy.
big carrots, cut into 1/2 inch slices diagonally (or use baby carrots)
medium white potatoes, peeled and sliced into small slices
vidalia onion, medium, chopped into eighths
garlic cloves, diced
tbsp. melted butter
seasoning with salt and pepper
Preheat oven to 425 degrees.
In an 8×8″ square glass pan, combine carrots, potatoes, onion, and garlic with melted butter.
Toss with a good amount of salt and pepper.
Bake for 45 minutes with the pan covered in aluminum foil.
Uncover, stir, and bake for another 30 minutes (or until golden brown to your liking), stirring occasionally to elevate bottom sections to the top so they can brown and crisp.
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