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How to Make It. 1  Preheat an oven to 375F degrees. 2  Put the prepared carrots in a large baking dish and drizzle with the oil. 3  Roast until the carrots are starting to brown on the bottom, about 20 minutes. Stir and continue roasting until the carrots are tender with lovely brown edges, about 20 more minutes. Serve hot, warm, or at room temperature with the garlic and the herbs, if you used them.
Set the meat on top of the onions, and add 1/2 cup of red wine and tomato juice. Cover the pan and bake in the oven for 3 1/2 to 4 hours, until the meat is tender. Add the carrots in the last 10 minutes of cooking. Remove the roast from the oven and let it rest for at least 30 minutes. Pour the juices from the pot roast into a measuring cup, and blend with an immersion blender to make a side sauce.