potatoes and carrots

Oven Roasted Potatoes and Carrots with Herbs is an easy, healthy and hearty veggies recipe that&#039;s the perfect side dish for nearly any meal!

Oven Roasted Potatoes and Carrots with Herbs

½ pounds mini potatoes

carrots

olive oil

thyme (1 tablespoon fresh)

rosemary (1 tablespoon fresh)

salt

black pepper

garlic powder

parsley

butter

Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.

Cut the largest mini potatoes in half. Leave the smallest potatoes whole. Peel and slice the carrots into ½ inch rounds. Place both the potatoes and carrots on the baking sheet.

Drizzle the olive oil over the top. Sprinkle with thyme, rosemary, salt, pepper, and garlic powder. Toss well to coat. Then spread the vegetables out in a single layer. (You can also mix the oil and seasoning in a separate bowl and pour over the top.)

Bake for 25-30 minutes, until fork tender. Add the melted butter and fresh parsley. Toss to coat. Serve warm.

https://content.jwplatform.com/videos/rk3CTbQx.mp4

Oven Roasted Potatoes and Carrots with Herbs - Make this easy, healthy, and hearty roasted veggies recipe as the perfect side dish for nearly any meal!

This Crock Pot Roast recipe is easy to make with potatoes, carrots, and thick and flavorful gravy. The meat is moist and full of flavor, your family will love this home cooked meal!

Crock Pot Roast

Tablespoons flour

water corn starch (to thicken the gravy at the end)

brown sugar

onion powder

chili powder

paprika

chicken broth

beef broth

beef

soy sauce (can sub Worcestershire)

Kitchen

unsalted butter

¼ lbs. baby potatoes (see notes)

Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast.

Spread 1 Tbsp. flour on each side of the roast.

Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. (I like to give the sides a quick sear as well.) Remove from heat and set aside.

Whisk together the gravy ingredients and add it to the slow cooker, followed by the pot roast and any juices.

Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)

Peel the carrots and slice them into halves or thirds. Very thick cuts can be sliced in half to create two thinner cuts.

Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you’ll lose a lot of heat.

Cook on low for 8-10 hours or on high for 5-6.

Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.

Use oven mitts to lift the crock and transfer the juices to a saucepan, OR, if the crock is stovetop safe, you can place the crock right on the stovetop.

Bring the juices to a gentle boil. Combine 3 Tbsp. corn starch with 3 Tbsp. cold water and whisk to combine. Gradually add it to the gravy and whisk continuously to incorporate.

Decrease heat to low and simmer until ready to serve. It will continue to thicken. Swirl in 1 tbsp. cold butter prior to serving.

Season carrots/potatoes with salt and pepper if desired and serve!

Prepare the Gravy

flour

EACH: salt, garlic powder, onion powder, chili powder, paprika

beef bouillon cube (or 1 tsp better than bouillon)

corn starch + 3 tablespoons cold water

Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.

Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.

Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to &quot;clean&quot; the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy mixture, followed by the pot roast and any juices from the plate.

Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.

Cook on high for 5-6 hours or on low for 8-10 hours.

Bring the juices to a boil. Whisk together the corn starch with cold water until completely combined. Gradually add it to the gravy and whisk continuously to incorporate.

Decrease heat to low and simmer until ready to serve. It will continue to thicken. Add a few drops of Kitchen Bouquet browning and seasoning sauce if a darker color is preferred. Swirl in 1 tbsp. cold butter prior to serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1629561147/vruzpwfgsxt11cbpngkw.mp4

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