Beef Roast with Potatoes (Printable)

Tender beef paired with golden potatoes and herbs for a comforting, hearty meal.

# What You Need:

→ Beef

01 - 3.3 lbs beef roast (chuck or rump)
02 - 2 tsp salt
03 - 1 tsp black pepper
04 - 2 tbsp olive oil

→ Vegetables

05 - 2.5 lbs potatoes, peeled and cut into large chunks
06 - 3 large carrots, peeled and cut into 2-inch pieces
07 - 2 large onions, quartered
08 - 4 garlic cloves, smashed

→ Herbs & Seasoning

09 - 2 tsp dried thyme
10 - 1 tsp dried rosemary
11 - 2 bay leaves

→ Liquids

12 - 2 cups beef broth
13 - 1/2 cup red wine (optional)

# How-To Steps:

01 - Set the oven to 350°F to prepare for roasting.
02 - Pat the beef roast dry, then rub evenly with salt and black pepper.
03 - In a large oven-safe Dutch oven or roasting pan, heat olive oil over medium-high heat and sear the beef on all sides until browned, about 3 to 4 minutes per side.
04 - Remove the beef, add onions and garlic to the pan, and sauté for 2 minutes until fragrant.
05 - Return the beef to the pan, surround with potatoes and carrots, then add thyme, rosemary, and bay leaves.
06 - Pour beef broth and optional red wine over the meat and vegetables evenly.
07 - Cover the pan tightly with a lid or foil and roast in the oven for 60 minutes.
08 - Remove the cover and continue roasting uncovered for an additional 35 to 40 minutes until beef is tender and potatoes are golden.
09 - Let the roast rest for 10 minutes before slicing; serve with potatoes, carrots, and pan juices.

# Helpful Tips:

01 -
  • The beef becomes so tender it falls apart on your fork, while the potatoes turn golden and absorb all the savory pan juices.
  • One pot means one cleanup, and the whole thing feels fancier than the effort it actually takes.
  • It feeds a crowd without requiring you to babysit multiple burners or worry about timing.
02 -
  • Don't skip the searing step—it creates a crust that keeps the beef moist and adds caramel-like flavor you can't get any other way.
  • The roast is done when a fork pierces the meat with almost no resistance; if it's still tough, give it another 15 minutes.
  • The liquid will reduce as the roast cooks, creating a natural sauce that's better than anything you could make separately.
03 -
  • If the liquid is evaporating too quickly, lower the oven temperature by 10 degrees and cover the pan for an extra few minutes during the final phase.
  • Beef roast is more forgiving than most cuts—it's almost impossible to overcook it in a moist oven, so if you're nervous, go longer rather than shorter.

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