Herbed & Breaded Roast & Veggies

**As Seen In:  Scratch Cooking, a 400+ page e-cookbook with hundreds of from-scratch recipes!**

This makes a delightful roast with a different twist with the veggies.


  • 1 beef roast of choice, 3+ lbs
  • 1/2 c plus 2 tb extra virgin olive oil, divided
  • salt and pepper
  • 2tb paprika
  • 4-6 potatoes, peeled and cut into bite sized cubes
  • 4-6 carrots, peeled and cut into bite sized chunks
  • 1 c dry bread crumbs, seasoned
  • 1tsp thyme
  • 1 tsp ground rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Preheat oven to 325F.  Coat both sides of the roast with 2tb olive oil, and then salt/pepper to taste. Place this in a large roasting pan or dutch oven, and roast for 1 hour.
  2. In a large bowl, combine 1/2 c olive oil and paprika.  Add potatoes and carrots, mix well.
  3. Combine bread crumbs, thyme, salt and pepper.
  4. Remove roast from oven, place vegetables around the roast.  Top the roast and veggies with the bread crumb mix.  Press it on firmly.  Cover and bake an additional 40 minutes to an hour.
  5. Remove roast from the oven and let it sit, covered, 5-10 minutes.  Slice into 1/4 inch slices and serve with vegetables.

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