Browned Potatoes with Roast

Elevate your next family dinner with this comforting recipe for Browned Potatoes with Roast, a hearty one-pot wonder that combines tender, slow-cooked beef with perfectly caramelized Yukon Gold potatoes and roasted vegetables. This dish begins with a richly seasoned beef roast, seared to perfection, then nestled into a savory broth alongside crispy golden potatoes, sweet carrots, and aromatic celery. Slow-roasting in the oven ensures the meat becomes irresistibly tender and the flavors meld beautifully together. Rosemary adds a subtle herbaceous note, while the deglazed pan juices create a luscious gravy for drizzling. With its rustic charm and melt-in-your-mouth texture, this robust main course is perfect for Sunday suppers or holiday meals.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 pounds Beef roast (chuck or rump)
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 3 tablespoons Olive oil
• 2 pounds Yukon Gold potatoes
• 2 tablespoons Unsalted butter
• 2 sprigs Fresh rosemary (optional)
• 2 cups Beef or chicken broth
• 1 large Onion
• 3 medium Carrots
• 2 large Celery stalks

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef roast dry with paper towels. Season it generously with salt, black pepper, garlic powder, and paprika on all sides.

Step 3

Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven or roasting pan over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove the roast and set it aside.

Step 4

Peel and quarter the Yukon Gold potatoes. Slice the onions, carrots, and celery into large chunks.

Step 5

Lower the heat to medium and add 1 tablespoon of olive oil and 2 tablespoons of butter to the same pan. Once melted, add the potatoes and cook for 5-7 minutes, stirring occasionally, until golden-brown on the outside. Remove the potatoes and set aside.

Step 6

Add the onions, carrots, and celery to the pan. Cook for 4-5 minutes, stirring, until the vegetables start to soften.

Step 7

Deglaze the pan by pouring in the broth and scraping up any browned bits from the bottom of the pan.

Step 8

Place the seared roast back into the pan. Add the browned potatoes and fresh rosemary sprigs (if using) around the roast.

Step 9

Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.

Step 10

Cook for 2.5 to 3 hours, or until the roast is fork-tender and the potatoes are fully cooked. Baste the meat with the pan juices every 30-40 minutes for added flavor.

Step 11

Once done, remove the pan from the oven and let the roast rest for 10-15 minutes before slicing.

Step 12

Serve slices of roast beef with the browned potatoes and roasted vegetables, drizzled with the savory pan juices.

Nutrition Facts

Serving size	(3337.7g)

Amount per serving	% Daily Value*
Calories	4897.9

Total Fat 314.0g	0%
Saturated Fat 116.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 1082.6mg	0%
Sodium 7549.9mg	0%
Total Carbohydrate 209.2g	0%
Dietary Fiber 24.1g	0%
Total Sugars 27.1g
Protein 327.3g	0%

Vitamin D 0IU	0%
Calcium 456.9mg	0%
Iron 43.9mg	0%
Potassium 9385.7mg	0%

*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: 56.8%

Protein: 26.3%

Carbs: 16.8%