This Easy Dutch Oven Pot Roast is the Perfect Family Sunday Dinner

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Xj6o3UR3C2U

I can’t get enough of these roasted potatoes and carrots. They’re an easy dinner recipe or great for family gatherings. You can even serve them for Super Bowl Sunday as a game snack with some dip like sour cream and onion. Watch them disappear! • INGREDIENTS: • 1 lb ( .45 kg) carrots • 1 lb (.45 kg) potatoes (I used baby Yukon gold potatoes) • 2 tbsp (30 ml) beef tallow or avocado oil • 1 handful fresh rosemary or any other herbs you like • Sea salt and white pepper to taste • Optional additional seasoning: onion powder, garlic powder, paprika, chili powder etc. • INSTRUCTIONS: • Preheat oven to 200°C/180°C fan/gas 6. • Either scrub the carrots thoroughly or peel them. • Top and tail the vegetables, then halve or quarter them lengthways. • Bring a large pan of salted water to the boil. • Add the carrots and boil for 5 minutes. • Drain the vegetables in a colander. • Toss the carrots in a large roasting tin with the oil and season to taste. • Roast the carrots for 30-40 mins. • Serve immediately as a side dish. • #roastedpotatoesandcarrots

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