Slow-Roasted Beef and Potato Bake with Herbs
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 ready in about 210 minutes pairs olive oil, chopped fresh thyme, chopped fresh rosemary 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Beef and Potato Bake with Herbs take to make?
Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Roasted Beef and Potato Bake with Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow-Roasted Beef and Potato Bake with Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Beef and Potato Bake with Herbs for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Roasted Beef and Potato Bake with Herbs?
Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
