Beef Roast with veggies

Vicky Cody

By
@vickycody

This is a easy recipe that my mom taught me to make that my family has always loved to eat. It's a great meat and potatoes meal. Good for warm or cold weather. We love it.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

20 Min

Cook:

4 Hr

Ingredients

3 lb
london broil
3 lb
potatoes, russets
1 small
bag of baby carrots
1 box
beef broth
water
1 to 2 medium
onions, yellow, medium
salt and pepper to taste

Directions Step-By-Step

1
Dice potatoes and wash, you can leave the peel on or not your chose. Cut onion into 4th, pull apart. Wash your roast and place it into you roasting pan.
2
Place potatoes, onions, and carrots on top of your roast. Add broth, salt and pepper and cove roast and veggies with water. You can place the lid to your roasting pan on it or tent it with tin foil.
3
Place it in a 350* preheated oven anywhere between 4 hours to 6 hours. 6 hours is usually the longest time, it just depends on what size the roast is. The bigger it is the longer you want to cook it. Once it's done remove it from the oven and let it rest for at least 30 minutes before cutting the meat or it will be tough.
4
You'll know it's done because you want have to use a knife to cut it and it will be a nice light brown color on the inside. If you see any red place it back in the oven and cook a little longer. If you see a hint of pink don't worry, it's done. But if that scares you cook for about another 30 minutes to an hour longer. It's easy to make and it is delious to eat. Make some biscuits, homemade, frozen, (I bake up the frozen kind)or canned either way they go great with this meal. Enjoy.

About this Recipe

Course/Dish: Beef, Vegetables, Potatoes, Roasts
Hashtags: #and, #roast, #veggies