Roast with Potatoes and Carrots

ROAST W. POTATOES & CARROTS

I'd been feening for pot roast for a few months so I thought why not wait until I knew I would be around friends to make it. It tends to be a big meal and I definitely didn't want that all to myself. I'd be eating it for a week.

Anywho, I decided to make it on Mother's Day.

What you'll need:

Beef Roast
Red Potatoes
Baby Carrots
1 large Sweet Vidalia Onion
1/2 cup of red wine
5 tlbspoons of Worcestershire sauce
Thyme (3 springs)
2 bay leaves
1 cup of beef broth
1 tblspn of cornstarch
April's all purpose seasoning (garlic powder,black pepper, seasoning salt, onion powder)
Meat Tenderizer
6 cloves of chopped garlic
1 tspn of dark brown sugar

Directions:

You first want to rinse your meat. Then you want to make tiny slits in the meat. In those slits press in chopped garlic but reserve some for later.

Mix all dry seasonings in a bowl (minus the cornstarch, thyme, and bay leaf). Massage both side of the meat with the dry seasoning.

Place in Roasting Dish. Place chopped onion, potatoes and carrots around the meat. Pour the wet ingredients over everything. Put the thyme and bay leaves on top. Season the vegetables while inside the dish with extra salt and pepper.

Cover the dish and cook on 375 degrees for 3 1/2 to 4 hours.

 Once done, there will be a lot of liquid in the roasting pan. Remove all liquid into a sauce pan.

Mix in a bowl, the cornstarch and a little water until it makes a thick slurry. Pour into sauce pan with cooking juices and cook for 15 minutes or until it creates a thicker gravy.


Serve over rice of your choice.

I promise your family, friends, or just you will absolutely love this!!!

best dishes to you and yours!!!!!