Description
This classic meat and potatoes recipe brings together tender, juicy meat and perfectly roasted potatoes for a hearty, comforting meal. The meat is seared for maximum flavor, then slow-roasted with herbs and broth until melt-in-your-mouth tender. The potatoes soak up all the savory juices, becoming irresistibly flavorful. Whether for a casual family dinner or a cozy date night, this recipe is simple to make, deeply satisfying, and endlessly adaptable to your taste.
Ingredients
Scale
- 2–3 lb beef chuck roast (or pork shoulder)
- 2 lb Yukon Gold or red potatoes, halved or quartered
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2–3 carrots (optional), chopped
- 2 tbsp olive oil or butter
- 2–3 sprigs fresh rosemary or thyme
- 2 cups beef broth
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C).
- Pat meat dry, season generously with salt and pepper.
- Heat oil in an oven-safe skillet or Dutch oven. Sear meat on all sides until deeply browned.
- Add onions, garlic, and carrots; cook for 3–4 minutes.
- Toss potatoes in oil, season with salt and pepper, and arrange around the meat.
- Sprinkle with herbs and pour in broth until halfway up the meat.
- Cover and roast 1½–2 hours, until meat is tender.
- Rest meat 10 minutes before slicing. Serve with potatoes and pan juices.
Notes
- For even more flavor, marinate the meat overnight with garlic, herbs, and olive oil before cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes – 2 hours
- Category: Main Dish
- Method: Oven-Roasted
- Cuisine: American
Nutrition
- Serving Size: 4–6
- Calories: 480
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg