Herb-Roasted Beef and Vegetable Medley

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A rustic, one-pot meal featuring tender beef and seasonal vegetables slow-roasted with aromatic herbs, embodying the simplicity of common American home cooking. This soup recipe, ready in about 85 minutes, pairs beef chuck, olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into 1-inch cubes beef chuck
• 2 tbsp olive oil
• 3 medium, peeled and cut into 1-inch pieces carrots
• 4 medium, peeled and cut into 1-inch cubes potatoes
• 1 large, diced onion
• 4 cloves, minced garlic
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1.5 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Toss beef cubes with 1 tbsp olive oil, salt, and pepper in a large bowl until evenly coated.
2. Step 2: Spread beef cubes in a single layer on a parchment-lined baking sheet. Roast for 15 minutes until browned on the edges.
3. Step 3: Add carrots, potatoes, diced onion, and minced garlic to the baking sheet. Drizzle with remaining 1 tbsp olive oil and sprinkle with dried rosemary, thyme, salt, and pepper. Toss to combine.
4. Step 4: Pour beef broth over the vegetables and beef. Stir gently to coat all ingredients.
5. Step 5: Return to oven and roast for 45-50 minutes, stirring once halfway through, until vegetables are tender and beef is fork-tender.