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.
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Recipe Information
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
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef roast dry with paper towels. Season it generously with salt, black pepper, garlic powder, and paprika on all sides.
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.
Peel and quarter the Yukon Gold potatoes. Slice the onions, carrots, and celery into large chunks.
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.
Add the onions, carrots, and celery to the pan. Cook for 4-5 minutes, stirring, until the vegetables start to soften.
Deglaze the pan by pouring in the broth and scraping up any browned bits from the bottom of the pan.
Place the seared roast back into the pan. Add the browned potatoes and fresh rosemary sprigs (if using) around the roast.
Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.
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.
Once done, remove the pan from the oven and let the roast rest for 10-15 minutes before slicing.
Serve slices of roast beef with the browned potatoes and roasted vegetables, drizzled with the savory pan juices.
Nutrition Facts
Calories |
4898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.0 g | 403% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 7550 mg | 328% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 27.1 g | ||
| Protein | 327.3 g | 655% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 43.9 mg | 244% | |
| Potassium | 9386 mg | 200% | |
*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.
