When you think of a beef roast and potatoes dish, you think of a hearty meal prepared during the fall and winter months. That's when I typically serve this dish. Depending on your lifestyle and what you have time for, this dish can be prepared either via a crock pot or the oven.
For those of you working full time jobs, it is much easier and less time consuming to use a crock pot, especially if you want to make this dish during busy weekdays. For me, there is no difference in taste if prepared in the crock pot or in the oven. The flavor is the same. In both versions, the meat comes out very juicy and the potatoes are very flavorful as they absorb the juices from the meat. This recipe is also very affordable as there are very few ingredients and can be found in any grocery store.
To prepare this dish, start by washing, peeling and chopping the potatoes and carrots. Make sure to cut them in larger to chunks whether you are making the slow cooker or oven versions. Next, season the roast with your seasoning of choice, along with the potatoes and carrots.
Slow Cooker Version: Use the same steps as above and place the potatoes and carrots first in a crock pot (do not add any water) and place the roast on top. Then, cook on low for 8 hours.
If prepared in the oven, use the following steps above, but place in a pan and cook about an hour or more (depending on size of meat) in a 350 degree oven. I found that if you put the meat, potatoes and carrots in a roast bag (found in the grocery store by the spices), it creates even more of juicer dish.
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