Cinnamon-Spiced Beef Pot Roast with Root Vegetables
A comforting braised dish featuring fall-apart tender beef slow-cooked with aromatic spices and seasonal root vegetables for a deeply flavorful meal. This american-inspired beef ready in about 200 minutes pairs beef chuck roast, olive oil, large, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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 lb beef chuck roast
- 2 tbsp olive oil
- 1 large, chopped onion
- 3, peeled and cut into 1-inch pieces carrots
- 3 stalks, cut into 1-inch pieces celery
- 4 cloves, minced garlic
- 1/2 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp ground cinnamon
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp kosher salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F. Pat 3 lb beef chuck roast dry with paper towels, then season with 1 tsp kosher salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides for 3-4 minutes per side until deeply browned.
- Step 3: Remove roast and set aside. Add chopped onion, carrots, and celery to Dutch oven, sautéing for 5 minutes until vegetables soften.
- Step 4: Add minced garlic and 2 tbsp tomato paste, cooking for 1 minute until fragrant. Stir in 1/2 cup beef broth to deglaze the pot.
- Step 5: Return seared roast to pot. Add 1 tbsp ground cinnamon, 1 tsp dried thyme, 1 bay leaf, and remaining 1/2 cup broth. Bring to a gentle simmer.
- Step 6: Cover Dutch oven, transfer to oven, and braise for 3 hours until beef is fork-tender. Remove bay leaf before serving.
Frequently asked questions
How long does Cinnamon-Spiced Beef Pot Roast with Root Vegetables take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cinnamon-Spiced Beef Pot Roast with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Cinnamon-Spiced Beef Pot Roast with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cinnamon-Spiced Beef Pot Roast with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cinnamon-Spiced Beef Pot Roast with Root Vegetables?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
