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

Meat with Potatoes Recipe

3.72 from 14 votes
Discover our comforting meat with potatoes recipe perfect for a hearty meal that's both delicious and easy to prepare!
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 4
Course: Appetizer
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 375°F (190°C). This ensures even cooking from the start.
  2. Season the beef generously with salt, pepper, and garlic powder.
  3. 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.
  4. 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.
  5. Dice the onion, mince the garlic, and slice the carrots into thick rounds.
  6. In a large baking dish, layer the seared beef in the center and surround it with the seasoned potatoes, onions, carrots, and garlic.
  7. 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.
  8. Cover the dish tightly with foil and bake for 1 hour to keep the moisture in.
  9. Remove the foil and continue baking uncovered for another 30–40 minutes until the potatoes are golden and the beef is tender.
  10. (Optional) Stir in frozen peas during the last 10 minutes for added sweetness and color.
  11. Let the beef rest for 10 minutes after removing from the oven to allow the juices to redistribute.
  12. 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.