Czech-Style Beef in Creamy Mustard Sauce with Root Vegetables

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty slow-cooked beef dish with a tangy mustard-cream sauce, featuring tender root vegetables and traditional Czech spices. This Czech-inspired beef recipe, ready in about 180 minutes, blends beef chuck roast, all-purpose flour, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 680 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 1.5 lbs beef chuck roast
• 3 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 medium, finely diced yellow onion
• 2 medium, peeled and cut into 1/2-inch coins carrots
• 2 medium, peeled and cut into 1/2-inch coins parsnips
• 3 tbsp fresh, chopped dill
• 1/2 cup sour cream
• 1/4 cup whole milk
• 2 tbsp Dijon mustard
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Pat beef dry with paper towels, then season generously with 1 tsp salt and 1/2 tsp black pepper. Dredge in 3 tbsp flour until evenly coated.
2. Step 2: Melt 2 tbsp butter in a heavy Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, about 5 minutes per side — do not overcrowd the pan.
3. Step 3: Add diced onion to the pot, stirring to deglaze the pan, and cook for 3 minutes until softened and golden around the edges.
4. Step 4: Pour in 2 cups beef broth, scraping up any browned bits from the bottom of the pot. Add carrots, parsnips, and 1/2 cup water, then bring to a gentle simmer.
5. Step 5: Cover with a tight-fitting lid and transfer to a preheated oven at 325°F (163°C). Braise for 2.5 hours until beef is fork-tender and vegetables are soft.
6. Step 6: Remove beef from pot and set aside. Skim excess fat from the cooking liquid, then return to medium heat. Whisk in 2 tbsp Dijon mustard, 1/2 cup sour cream, and 1/4 cup milk, stirring constantly until smooth and heated through — do not boil.
7. Step 7: Slice beef against the grain and return to the pot. Simmer uncovered for 10 minutes to allow flavors to meld, then stir in 3 tbsp fresh dill until fragrant.