Easy-As-Can-Be Pot Roast Supper

Name: Easy-As-Can-Be Pot Roast Supper
Yield: makes 6 servings
Ingredients: 1 1/2 pounds baby carrots; 2 pounds red or white potatoes, cut into 1-inch cubes; 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided; Sea salt and pepper; One 1 3/4-pound trimmed top round roast; 5 1/2-ounce can tomato juice (I used Campbell’s); 2 teaspoons dried thyme; 2 medium onions, trimmed, peeled, and cut into quarters

December 9, 2011

I love using tiny potatoes and baby carrots, which makes this recipe insanely easy. That said, sometimes tiny potatoes cost a minor fortune. If that’s the case, save money by using larger boiling potatoes. You’ll have to spend time cutting them into cubes, but it might make sense. You don’t have to use the nonstick foil here if you have a really good nonstick roasting pan, but it makes cleanup almost nonexistent, so I swear by it.

Recipe notes

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