Slow-Roasted Beef and Potato Bake with Herbs

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, comforting bake layering tender slow-roasted beef with creamy potatoes and aromatic herbs, perfect for a classic Australian roast dinner. This Australian-inspired beef recipe, ready in about 210 minutes, pairs beef chuck roast, potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 190 min Serves 6 Australian cuisine 450 cal/serving

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Ingredients

2 lbs, trimmed and cut into 1-inch chunks beef chuck roast
4 medium, peeled and sliced into 1/4-inch rounds potatoes
3 tbsp olive oil
2 tsp, chopped fresh thyme
1 tsp, chopped fresh rosemary
3 cloves, minced garlic cloves
1 tbsp salt
1 tsp black pepper
1 cup beef broth
1 large, thinly sliced onion

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Instructions

Step 1: Preheat oven to 300°F (150°C). In a large bowl, toss 2 lbs beef chuck roast chunks with 1 tbsp salt, 1 tsp black pepper, 2 tsp chopped fresh thyme, 1 tsp chopped fresh rosemary, and 3 minced garlic cloves.
Step 2: Heat 2 tbsp olive oil in a heavy ovenproof skillet or Dutch oven over medium-high heat. Brown the beef chunks in batches for 3-4 minutes per side until a deep crust forms.
Step 3: Remove beef and layer the bottom of the skillet with 4 sliced medium potatoes and 1 large thinly sliced onion. Drizzle 1 tbsp olive oil over the potatoes and season lightly with salt and pepper.
Step 4: Place the browned beef on top of the potato layer and pour 1 cup beef broth evenly over everything. Cover tightly with a lid or foil and roast in the oven for 3 hours until beef is tender and potatoes are cooked through.
Step 5: Remove from oven and let rest for 10 minutes before serving.