30-minute weeknight roast with carrots and spuds

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This easy roast from Sandi Richard is a perfect mid-week meal because you’ll have delicious leftovers to have for lunch the next day!

30-minute weeknight roast with carrots and spuds


  • 2-3 carrots
  • 20 baby potatoes (cut larger ones in half)
  • 1 tsp vegetable oil
  • 2 lbs or 900g eye of the round beef roast
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp fresh ground pepper
  • 6-10 whole button mushrooms (optional)
  • 1/2 red onion (optional)

Gravy ingredients (optional):

  • 1/3 pot of Knorr Homestyle beef stock
  • 1 1/2 cups water
  • 1 Tbsp Veloutine gravy thickener


Preheat oven to 475° F.

Scrub carrots and cut into large chunks. Combine cut carrots and baby spuds in an oven-safe pan. Drizzle with oil and pop into oven. Don’t wait until it’s preheated!

Heat oil in a non-stick fry pan at medium heat. Spice roast and sear all sides. Place in a different oven-safe pan. Place in preheated oven. Set timer for 20 minutes.

Just before you pop your roast into a pre-heated oven, this is the time to toss a few whole mushrooms and chunks of onion in with the veggies if you want to “adult” them up a bit! The kids can pick around them…more for you!

If your family loves gravy and you have a little time while the roast and spuds are cooking, melt 1/3 of a homestyle stock pod in a small stove-top pot at medium. Add water and stir until stock is melted. Stir in Veloutine and leave on a low simmer until ready to serve.

When timer rings for roast, turn oven off. Remove roast from oven and cover with foil to let it rest for about 10 minutes! You can leave the veggies in to keep warm. If you’re making gravy and there are juices left after resting the roast, I always mix it into the gravy.

Courtesy Sandi Richard