Step-by-Step Instructions
1. Prepare the Roast
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Preheat oven to 325°F (163°C).
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Pat the roast dry with paper towels, then season generously with salt, pepper, paprika, rosemary, and thyme.
2. Sear the Meat
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Heat olive oil in a large oven-safe Dutch oven or roasting pan.
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Sear the roast on all sides until browned. This locks in flavor and gives the meat a rich crust.
3. Add Vegetables & Broth
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Surround the roast with potatoes, carrots, and onions.
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Stir garlic into the pan and pour beef broth and Worcestershire sauce over everything.
4. Roast Slowly
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Cover with a lid or foil and roast for 3–4 hours, until the meat is fork-tender and the vegetables are soft.
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Halfway through cooking, baste the roast with its own juices to keep it moist.
5. Serve & Enjoy
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Remove from oven, let the roast rest for 10 minutes, then slice against the grain.
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Spoon vegetables and pan juices alongside the meat.
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Garnish with fresh parsley for color and freshness.
Tips & Variations
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Make it Wine-Infused – Replace 1 cup of beef broth with red wine for deeper flavor.
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Add More Veggies – Try parsnips, celery, or mushrooms for extra richness.
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Slow Cooker Option – Cook on low for 7–8 hours for a set-it-and-forget-it meal.
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Gravy Lovers – Use the pan juices to whip up a quick gravy with a cornstarch slurry.
Final Thoughts
The Juicy Roast with Potatoes, Carrots, and Onions is more than just dinner—it’s a tradition, a comfort, and a dish that brings people together. With its melt-in-your-mouth meat and tender vegetables, it’s the kind of meal that turns an ordinary day into something memorable.
Whether served for Sunday supper or a special occasion, this recipe is a reminder of why slow-cooked meals will always have a place in our kitchens—and in our hearts.
