Roast Beef, Carrots, Potatoes
A hearty roast beef with tender carrots and potatoes, simmered in savory gravy, perfect for family dinners and special occasions alike.
Ingredients
Instructions
- Put 1/2 cup grease in a large fryer or skillet.
- Roll the beef roast in flour and place it in the fryer.
- Cover with a lid and cook on medium heat until browned.
- In a large boiler, brown 1 cup of flour.
- Pour water into the boiler and add the browned roast to make gravy.
- Add carrots, potatoes, and chopped onion to the gravy.
- Season with salt and pepper to taste.
- Cook until the vegetables and beef are tender.
Tips & Substitutions
For a more flavorful roast, consider marinating the beef overnight in your favorite herbs and spices. You can substitute the grease with olive oil or butter for a healthier option. If you prefer a thicker gravy, add a cornstarch slurry instead of just flour. Always ensure the meat is at room temperature before cooking for even results.
Serving Suggestions
This dish pairs beautifully with crusty bread to soak up the delicious gravy. For a refreshing contrast, serve with a side salad or steamed green beans. You might also consider pairing it with other comfort classics like Brookwood'S Beef Stew for a hearty meal experience.
Storage & Reheating
Leftover roast beef can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the beef and vegetables in a skillet with a little water or broth to prevent drying out, cover, and heat over low until warmed through. Alternatively, you can use the microwave for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Beef, Carrots, Potatoes contains roughly 1929 calories, with 72g protein, 226g carbohydrates, and 82g fat. It is an excellent source of protein (144% of the Daily Value), potassium (106% of the Daily Value), and vitamin A (77% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 486mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like chuck roast or brisket. These cuts have more fat and connective tissue, which makes them perfect for slow cooking and results in tender, flavorful meat. Just adjust the cooking times according to the cut's thickness.
How do I know when the roast is done cooking?
The best way to check is to use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F, and for medium, about 145°F. Let the roast rest for at least 15 minutes before slicing to retain juices.
Can I prepare this dish in a slow cooker?
Absolutely! For slow cooker preparation, sear the beef first for added flavor, then place it in the slow cooker with the vegetables and seasoning. Cook on low for 6-8 hours or high for 4-5 hours until everything is tender and infused with flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).