Beef and Potato Bake - One Pot Meal
Cozy up with this easy one pot beef and potato bake—hearty chuck roast, layered spuds, and minimal cleanup. Perfect for any night of the week!
Servings: 6
Equipment
- Pot Large Oven-Safe with Lid
Ingredients
- 2 Pounds chuck roast
- 1 Tablespoon vegetable oil
- 1/2 Cup butter
- 1 Teaspoon garlic
- 6 yellow onions peeled and diced
- 4 carrots peeled and cut into 1 inch pieces
- 1 Tablespoon all purpose flour
- 1 Cup red wine or white if that's all you have
- 2 Cups beef broth
- 2 Sprigs thyme
- 1 Sprig rosemary
- 2 bay leaves
- 2 Pounds potatoes peeled and cut into ¼ inch slices
- salt and black pepper to taste
Instructions
- Preheat oven to 325°F.
- In a large oven safe pan, brown the meat with the oil. Don’t crowd the pan. This will need to be done in several batches.
- After the meat has browned, remove from the pan and add a little slice of butter, the onions and carrots and cook for 1 minute.
- Add the garlic and the flour and stir to combine, then add the red wine and stir well.
- Add the meat and all the spices, along with some salt and pepper, and stir. Add the broth, then lay the potato slices around the top. Place the butter slices on the potatoes.
- Put the lid on the pot and place in the oven. Cook for one hour.
- Remove the lid and turn the oven to 400°F. Cook for an additional 30 minutes.
- Turn on the broiler to 500°F and place the pan under the broiler for 3 to 5 minutes, until potatoes have a nice browned look.
- Serve and enjoy.
Notes
Use the right meat: The type of beef that's best is something that slow cooks well. I like to trim off any excess fat but you don't have to.
Cut the potatoes evenly: Try to get all the potato slices about ¼-inch thick so they cook evenly and look better on the dish.
Check for doneness: The dish is ready when you can easily pierce the potato slices with a fork and when the meat is very tender. The cooking time depends on your oven also.
Cut the potatoes evenly: Try to get all the potato slices about ¼-inch thick so they cook evenly and look better on the dish.
Check for doneness: The dish is ready when you can easily pierce the potato slices with a fork and when the meat is very tender. The cooking time depends on your oven also.
Nutrition
Calories: 533kcal | Carbohydrates: 45g | Protein: 36g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 484mg | Potassium: 1557mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6871IU | Vitamin C: 41mg | Calcium: 117mg | Iron: 5mg
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