Roast beef and potatoes. Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Remove from oven, add carrots and potatoes to pot and season with salt and pepper.
Carrots, rutabaga, and potatoes make this classic beef pot roast a hearty one-pot meal.
If you have other favorite vegetables you like in a pot roast, feel free to add them.
Parsnips and turnips may be added.
You can have Roast beef and potatoes using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Roast beef and potatoes
- Prepare 1/2 kg of Lean beef cubed.
- Prepare of About 10 large Potatoes, peeled and cut to quarters.
- Prepare of Salt.
- Prepare 1 teaspoon of Garlic ginger rosemary paste,.
- You need Half of teaspoon turmeric powder.
- Prepare of Oil.
To serve, carve the beef into thick slices and arrange on serving plates. Spoon the roast potatoes and roasted onions and root vegetables alongside, and place a Yorkshire pudding next to the beef. Put the potatoes on top and drizzle with the remaining oil. Like take a frozen roast beef + potatoes and in just a couple of hours turn it into the most delicious pot roast meal you've ever had.
Roast beef and potatoes instructions
- Mix the turmeric, salt and garlic ginger rosemary paste with oil..
- Use it to marinade the beef.
- Put in a baking sheet and bake in the oven..
- Halfway through cooking throw in the potatoes and roast. I threw in some slices of zucchini.
- When ready serve with vegetable salad.
When potatoes and carrots are done, drain from water set carrots aside. Return to instant pot or separate bowl. Add Sour cream, butter, and milk. Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. After a few hours of cooking, you have tender pieces of beef in a rich, meaty glaze, surrounded by melt-in-your-mouth carrots, potatoes, and onions all.