When baking a roast in the oven with potatoes and carrots, it's best to add them at different times to ensure even cooking and to avoid any potential issues with burning or undercooking. Here's a common approach:
Preparation: Season your roast with your desired spices and place it in the roasting pan. You can sear the roast in a hot skillet before baking to add extra flavor, but it's not necessary.
Initial Roasting: Start by roasting the meat alone in the oven at the appropriate temperature and for the recommended time based on the size and type of meat you're cooking. This will allow the roast to develop a nice crust and begin the cooking process.
Add Potatoes and Carrots: After the initial roasting time for the meat (about 30 minutes to an hour, depending on the size), remove the roasting pan from the oven. Add the potatoes and carrots around the roast in the pan.
Baste: At this point, you can also baste the roast with its juices to keep it moist and flavorful.
Continue Roasting: Return the roasting pan to the oven and continue roasting until the roast reaches the desired internal temperature and the potatoes and carrots are tender. This additional roasting time will vary depending on the size and type of meat, as well as the oven temperature.
By adding the potatoes and carrots later in the roasting process, you reduce the risk of them getting burned or becoming too soft and overcooked. The roast will have enough time to develop its flavors, and the vegetables will cook to perfection alongside it.
Remember to use a meat thermometer to check the doneness of the roast, and also ensure the potatoes and carrots are fully cooked before serving. This way, you'll end up with a delicious and well-cooked roast dinner with tender vegetables.