This easy beef with roasted carrots and potatoes is the definition of comfort food at its finest. Perfect for your next family dinner or get-together!
Everyone has a meal that hugs them like a warm sweater. This easy beef with roasted potatoes and carrots recipe is just that – simple, comforting, and just right. It’s also the perfect, no-fuss dish to whip up on busy school nights or for a nice family dinner at home. After a little light prep, all you have to do is let the oven work its magic..
Making Sure Your Carrots and Potatoes Cook Evenly
Carrots and potatoes make for wonderful side kicks to tender, roasted beef. That said, potatoes tend to cook a little slower than carrots. In this recipe, you’ll slice them into similar-sized pieces and roast them under a foil tent to ensure that the texture is consistent throughout.
Whipping Up Beef with Roasted Potatoes & Carrots
Making this comforting dish only requires a bit of light prep before the oven takes it all the way home.
- Chop the Veggies: First, dice the carrots, potatoes, and onions into similar-sized pieces. In a large bowl, season them with salt and pepper and toss in the bay leaves. Place them in a baking dish and sprinkle on the bacon bits.
- Season the Beef: Salt the beef generously. In a large skillet, brown it on both sides and place it directly on top of the veggies.
- Bake the Beef & Veggies: Tent the baking dish with foil and bake the beef and veggies at 350°F for about an hour.
- Shred the Beef: Using two forks, shred the beef into small pieces. Bon appetit!
A Few Tips Along the Way
These 3 handy tips will help you get the most comforting beef with roasted potatoes and carrots.
- Brown the beef for more depth of flavor. Browning the beef before roasting it in the oven helps to draw out more beefy flavor and makes for such a killer texture. Don’t skip this step!
- Skip peeling the potatoes for more texture. Keep the skin on the potatoes for added fiber and texture. Bonus: This means less prep work!
- Cover the baking dish with foil to create a steaming effect. Create a foil tent over the baking dish to prevent the beef from drying out and the veggies from overcooking. This will also help lock in moisture and create a nice, even steaming effect.
- Add in your favorite ingredients. Play around with different variations by adding in fresh herbs like rosemary or thyme, adding in a handful of garlic cloves, or adding in more fibrous veggies (think: asparagus, brussels sprouts, parsnips, or beets).
Hot Tip: If you want to set it and forget it, throw all the ingredients into your slow cooker and cook on high for 4-6 hours.
Serving Roasted Beef with Potatoes and Carrots
This roasted beef with potatoes and carrots recipe is fancy enough for Christmas or Thanksgiving dinner and casual enough for a weeknight meal. While it’s filling enough to be eaten as a meal as-is, you can pair it with a couple of side dishes for a more well-rounded dinner. Our favorites are Russian beet salad with garlic and baguette with garlic butter. Another refreshing (and addicting) side would be this pickled cabbage.
Storage Hacks
This dish does reheat perfectly, so you may want to double the recipe to have leftovers on hand throughout the week. To keep the beef and veggies fresh for up to 7 days, store the dish in an airtight container in the fridge. Avoid freezing it, as the carrots and potatoes tend to turn to mush after thawing.
FAQ
What kinds of potatoes work best?
We love using Yukon gold potatoes best. They’re slightly sweet, buttery, and perfect for roasting. If you don’t have any on hand, feel free to use red potatoes or even sweet potatoes instead.
Is it necessary to boil potatoes before roasting them?
It’s not! Boiling the potatoes before roasting them will only make them mushy. Keep them al dente (aka with a little bite) by baking them from raw.
How do you roast vegetables without burning them?
The best way to roast veggies without burning them is to tent them with a bit of foil. If you want them to be more crispy on the outside, all you have to do is remove the foil with 10-15 minutes of baking time left.
What cut of beef is best to roast with potatoes and carrots?
Boneless beef chuck roast works best for it’s marbling and super savory flavor. You can also use rump roast or tenderloin in a pinch.
Should potatoes be soaked before roasting?
If you want the potatoes to be extra crispy, you can soak them in cold water to pull out the excess starch. However, this isn’t super necessary.
More Comforting Meaty Meals
- One-Pan Roasted Chicken & Potatoes – Sheet pan chicken dinner
- One Pan Sausage and Vegetable Bake – Sausage, pepper, and potato bake
- Creamy Cauliflower Rice with Chicken – Low-carb cauliflower rice dinner
- Beef & Barley Stew (Slow Cooker) – Beef and grain one-pot dinner
- Ground Beef Stuffed Peppers – Veggies, beef and rice covered in a creamy, tomato-based sauce!
Recipe
Ingredients
- 2 lb beef
- 3 yukon potatoes
- 1 carrot
- 1 onion yellow
- 1/4 cup bacon bits
- 4 bay leaves
- 1 tbsp salt adjust to taste
- 1 tsp ground black pepper adjust to taste
Instructions
- Dice the carrots, potatoes, and onions into 1-inch cubes. In a large bowl, season them with salt and pepper and toss in the bay leaves.
- Dump the veggies into a baking dish and top them with the bacon bits.
- Season the beef generously with salt. In a large skillet, brown it on both sides for about 2-3 minutes. Place it on top of the veggie and cover the baking dish with foil. Bake at 350°F for about an hour.
- Using two forks, shred the beef into small pieces. Serve immediately and enjoy!
hi, which cut of beef do you recommend for this recipe?
Thanks!
I think beef roast would be best but anything a bit fatty would be good.
Can I made this in a slow cooker?
Yes, you definitely can. I just don't know how long you would cook for. It all depends on your slow cooker.
On what temp did you fry your beef til it got brown? How long did it take? And do you add any liquid/ broth before you bake everything?
No liquid needed as long as you cover it while baking. To brown, keep skillet on high and cook until meat gets some color on both sides.