1 tablespoon dried thyme or 3 tablespoon fresh (optional)
small 6 to 8 (1-inch in diameter) whole red potatoes
1 medium onion, cut in quarters
1 package (16 oz.) peeled baby carrots
Chopped parsley (optional)
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Let's Make It
PREHEAT oven to 325°F. Add kosher salt and cracked black pepper to each side of meat. Cook beef roast both sides in a preheated skillet with one tablespoon olive oil. Place in greased casserole dish. Pour water in skillet to deglaze then pour over roast.
ADD soup mix and thyme to roast. Place potatoes, onion and carrots in dish around roast. Drizzle lightly with olive oil (if desired) especially if using a lean cut of meat. Cover with lid or foil.
BAKE in preheated oven with oven thermometer until reaches desired temperature (145-150 degrees F for medium). Sprinkle with parsley before serving, if desired.