Go Back
Hearty meat with potatoes dish served on a rustic plate with a garnish of fresh herbs.

Meat with Potatoes Recipe

Discover our comforting meat with potatoes recipe perfect for a hearty meal that's both delicious and easy to prepare!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 2 lbs Beef chuck roast Cut into 1½-inch cubes; use well-marbled cuts
  • 1.5 lbs Potatoes Peeled and cut into chunks; Yukon Gold or red
  • 2 tablespoons Olive oil Divided, for searing beef and seasoning potatoes
  • 1 large Onion Diced
  • 3 cloves Garlic Minced
  • 3 medium Carrots Sliced into thick rounds
  • 2 cups Beef broth Low-sodium preferred
  • 1 tablespoon Tomato paste Adds depth and umami flavor
  • 1 teaspoon Worcestershire sauce For extra savory richness
  • 1 teaspoon Dried thyme Or substitute with Italian seasoning
  • 1 Bay leaf Remove before serving
  • Salt and pepper To taste

Instructions
 

  • Preheat your oven to 375°F (190°C). This ensures even cooking from the start.
  • Season the beef generously with salt, pepper, and garlic powder.
  • Sear the meat in a large skillet with 2 tablespoons of olive oil over medium-high heat. Brown all sides (about 3 minutes per side) to lock in flavor.
  • While the meat sears, peel and chop the potatoes into even chunks. Toss them in a bowl with olive oil, salt, pepper, and herbs like rosemary or thyme.
  • Dice the onion, mince the garlic, and slice the carrots into thick rounds.
  • In a large baking dish, layer the seared beef in the center and surround it with the seasoned potatoes, onions, carrots, and garlic.
  • In a bowl, mix beef broth, tomato paste, Worcestershire sauce, and dried thyme, then pour it evenly over the meat and veggies. Add the bay leaf.
  • Cover the dish tightly with foil and bake for 1 hour to keep the moisture in.
  • Remove the foil and continue baking uncovered for another 30–40 minutes until the potatoes are golden and the beef is tender.
  • (Optional) Stir in frozen peas during the last 10 minutes for added sweetness and color.
  • Let the beef rest for 10 minutes after removing from the oven to allow the juices to redistribute.
  • Serve hot, garnished with chopped parsley or rosemary if desired.

Notes

For best results, use a well marbled chuck roast it becomes incredibly tender after slow baking. Yukon Gold or red potatoes are ideal since they hold their shape well and deliver a buttery texture. If you're short on time, pre-chopped stew meat works, but make sure the pieces are uniform in size to ensure even cooking. Want extra depth of flavor? Replace part of the broth with a splash of red wine. You can also prep the dish a day ahead the flavors deepen overnight, making it even more delicious when reheated. Don’t skip the tomato paste; it adds a rich umami base that ties everything together beautifully.