Devin Alexander’s Easy-As-Can-Be Pot Roast Supper | SupermarketGuru

Ingredients

• 11/2 pounds baby carrots
• 2 pounds red or white potatoes; cut into 1-inch cubes
• 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
• Sea salt and pepper
• One 13/4-pound trimmed top round roast
• 51/2-ounce can tomato juice (I used Campbell’s)
• 2 teaspoons dried thyme
• 2 medium onions, trimmed, peeled, and cut into quarters