Meat Potato Dinner

Transform your dinner table with this comforting and hearty Meat Potato Dinner, a one-pot feast that's as satisfying as it is flavorful. This slow-cooked classic pairs tender, fall-apart beef chuck roast with russet potatoes, sweet carrots, and aromatic onions, all bathed in a rich, herb-infused gravy made from beef broth, tomato paste, and a savory blend of thyme and rosemary. Perfect for cozy family gatherings or meal prepping, this dish is oven-braised to perfection in just a few simple steps, delivering melt-in-your-mouth textures and bold, cozy flavors. Serve it piping hot with the velvety gravy draped over every bite for the ultimate comfort food experience. With minimal prep and tons of flavor packed into every forkful, this recipe is sure to become a staple in your lineup of easy, hearty dinners!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 4 medium russet potatoes
• 1 large onion
• 3 large carrots
• 4 units garlic cloves
• 2 tablespoons olive oil
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons flour
• 1 tablespoon butter

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef chuck roast dry with paper towels. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from the pot and set aside.

Step 4

Peel the potatoes and carrots and cut them into chunks (approximately 1-inch pieces). Slice the onion into thick wedges and mince the garlic cloves.

Step 5

Add the butter to the pot, then stir in the onion and garlic. Cook until softened and fragrant, about 3 minutes.

Step 6

Sprinkle the flour over the onions and stir well. Cook for 1 minute, then stir in the tomato paste, thyme, and rosemary.

Step 7

Gradually pour in the beef broth, scraping any browned bits off the bottom of the pot. Bring the mixture to a simmer.

Step 8

Return the beef to the pot, nestling it into the broth. Add the potatoes and carrots around the beef. Season with the remaining salt and black pepper.

Step 9

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is tender and falling apart, and the potatoes and carrots are fork-tender.

Step 10

Carefully remove the pot from the oven. Let the dish rest for 10 minutes. Stir the gravy gently to combine all the flavors.

Step 11

Serve the meat and vegetables hot, with a generous spoonful of the rich gravy over the top.

Nutrition Facts

Serving size	2609.9 grams (2609.9g)

Amount per serving	% Daily Value*
Calories	3616

Total Fat 223.50g	287%
Saturated Fat 84.10g	421%
Polyunsaturated Fat 3.30g
Cholesterol 713mg	238%
Sodium 6218mg	270%
Total Carbohydrate 217.50g	79%
Dietary Fiber 24.20g	86%
Total Sugars 31.90g
Protein 197.70g	395%

Vitamin D 2IU	11%
Calcium 396mg	30%
Iron 37mg	204%
Potassium 8051mg	171%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 21.5%

Carbs: 23.7%