Biweekly Braised Beef with Root Vegetables

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tender beef slowly braised with aromatic root vegetables, perfect for a hearty meal prepared every other week. This French-inspired meal-prep recipe, ready in about 230 minutes, pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs beef chuck roast
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 4, minced garlic cloves
• 3 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 3 lbs beef chuck roast and season with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Step 2: Sear the beef roast on all sides for 4-5 minutes per side until deeply browned. Remove and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion, 3 minced garlic cloves, and sauté for 3-4 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute. Pour in 1 cup red wine and scrape up any brown bits; simmer for 3 minutes to reduce slightly.
5. Step 5: Add 3 cups beef broth, 3 medium carrots (cut into 1-inch chunks), 2 medium parsnips (cut into 1-inch chunks), 2 sprigs fresh rosemary, and 3 sprigs fresh thyme.
6. Step 6: Return the beef roast to the pot, cover with a tight-fitting lid, and transfer to the oven. Braise for 3 to 3 1/2 hours until the meat is fork-tender.
7. Step 7: Remove the beef and vegetables from the pot, discard rosemary and thyme stems, and reduce the braising liquid on the stovetop over medium heat for 10 minutes until slightly thickened. Serve beef sliced with vegetables and spoon sauce over top.