Dassel's Hearty Beef & Root Vegetable Casserole

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A comforting one-pot casserole featuring tender beef, locally grown root vegetables, and a creamy herb sauce, perfect for Minnesota winters. This Midwestern-inspired one-pot recipe, ready in about 100 minutes, pairs beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1.5 lbs, trimmed and cut into 1-inch cubes beef chuck roast
• 3 medium, peeled and sliced 1/4-inch thick carrots
• 2 medium, peeled and sliced 1/4-inch thick parsnips
• 1 large, finely diced onion
• 3 cloves, minced garlic
• 2 cups beef broth
• 14 oz can, drained diced tomatoes
• 3 tbsp all-purpose flour
• 1/2 cup heavy cream
• 2 tsp, chopped fresh thyme

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large Dutch oven over medium-high heat, brown the beef cubes in 1 tbsp oil until deeply seared on all sides, about 5 minutes per batch, then remove and set aside.
2. Step 2: Add the diced onion and garlic to the same pot, cooking for 3 minutes until softened and fragrant, then stir in the sliced carrots and parsnips.
3. Step 3: Return the beef to the pot, add the beef broth and diced tomatoes, and bring to a gentle simmer. Cover and cook on low heat for 1 hour until vegetables are tender and beef is fork-tender.
4. Step 4: In a small bowl, whisk together flour and 2 tbsp cold water to make a slurry. Stir the slurry into the casserole, then add heavy cream and thyme, stirring constantly until the sauce thickens to coat the back of a spoon, about 3 minutes.