Herb-Crusted Roast With Vegetables Recipe

Name: Herb-Crusted Roast with Vegetables
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 105 min
Cuisine: Fusion
Ingredients: 1 Kg Yellow/White Onion 1kg; - Organic Dried Rosemary Hatton Hill Organic; 50G Pepper Black Ground BWFO; 1 Kg Harry & Percy British Salad Potatoes; 800G Essential Cuisine Savoury Wild Mushroom Sauce, 800G; 500G Aunt Bessie'S Maple & Thyme Glazed Carrots; - Tata Salt; - Tropical Sun Onion Powder

Fusion cuisine · 1020 calories

Herb-Crusted Roast with Vegetables recipe

About this recipe

A hearty and diabetic-friendly dinner featuring a tender herb-crusted roast paired with a medley of roasted carrots, onions, and turnips, all baked to perfection.

Ingredients

1 Kg Yellow/White Onion 1kg
- Organic Dried Rosemary Hatton Hill Organic
50G Pepper Black Ground BWFO
1 Kg Harry & Percy British Salad Potatoes
800G Essential Cuisine Savoury Wild Mushroom Sauce, 800G
500G Aunt Bessie'S Maple & Thyme Glazed Carrots
- Tata Salt
- Tropical Sun Onion Powder

Instructions

1. Preheat your oven to 350°F (175°C).
2. Place the chuck roast in a large Dutch oven and season it generously with dried herbs, salt, and pepper.
3. Surround the roast with the carrots, onions, and potatoes, arranging them evenly around the meat.
4. Sprinkle the onion powder over the roast and vegetables, then pour the mushroom sauce evenly over the top.
5. Cover the Dutch oven with a lid and bake in the preheated oven for 1 1/2 to 2 hours, or until the roast is tender and the vegetables are cooked through.
6. Remove from the oven, let rest for 10 minutes, and serve warm.