How to Bake a Roast in the Oven With Potatoes and Carrots

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Baking a roast in the oven will fill your home with an enjoyable aroma. Roasts are a preferred meal option because they do not require a lot of preparation to make. When you bake a roast in the oven, you can add vegetables like potatoes and carrots to make a complete meal. Roasts need to be cooked slowly to help tenderize the cut of beef. Roasts are often fibrous and tough, but as long as you cook them properly, they will be moist and flavorful.

Things You'll Need

  • 1/2 cup all-purpose flour
  • Ground black pepper
  • 1/4 cup butter
  • Skillet
  • 4 qt. casserole dish
  • 1 can cream of mushroom soup
  • 1/2 cup dry vermouth
  • 1/2 envelope onion soup mix
  • Bowl
  • Potatoes
  • Baby or sliced carrots

Step 1

Heat the oven to 325 degrees Fahrenheit.

Step 2

Combine 1/2 cup of all-purpose flour and ground black pepper to taste. Place the roast in the flour to cover it evenly. Shake off the excess flour.

Step 3

Melt 1/4 cup butter over medium-high heat in a skillet. Brown the roast on all sides to seal in the juices.

Step 4

Place the roast in a 4-quart casserole dish. Combine 1 can cream of mushroom soup, 1/2 cup dry vermouth and 1/2 an envelope of onion soup mix in a bowl. Stir the ingredients until they are combined well.

Step 5

Wash the potatoes with a vegetable scrub brush under cool running water to remove any dirt and debris that may affect the taste of the roast. Slice the potatoes into wedges or add whole small potatoes to the roast. Arrange the potatoes around the roast.

Step 6

Place baby or sliced carrots around the roast. Add any other desired vegetables, such as green beans, onions or mushrooms.

Step 7

Pour the liquid over the roast and vegetables. Cover the roast and bake for three hours or until the roast reaches the desired doneness.

Tips & Warnings

  • Substitute the vermouth with water, beef broth or your preferred liquid.
  • Add other seasonings to the pot roast, such as salt, garlic powder or oregano.
  • Avoid poking the roast with a fork or knife because the juices will drain out of the roast and make it dry.

References

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