Herb-Braised Beef with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender beef slow-braised with fresh herbs and hearty root vegetables for a rich and comforting meal perfect for cooler days. This american-inspired beef ready in about 210 minutes pairs beef chuck roast, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 2 lbs beef chuck roast
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef broth
• 2 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 1 bay leaf

Instructions

1. Step 1: Preheat your oven to 325°F. Season 2 lbs beef chuck roast evenly with 2 tsp kosher salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering. Sear the beef roast on all sides for about 4-5 minutes per side until deeply browned, then transfer to a plate.
3. Step 3: Add 1 medium chopped yellow onion, 3 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks to the pot. Sauté for 5-6 minutes until vegetables begin to soften and onions turn translucent.
4. Step 4: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
5. Step 5: Pour in 1 cup dry red wine and simmer for 3-4 minutes until reduced by half.
6. Step 6: Add 2 cups beef broth, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, and 1 bay leaf. Return the beef roast to the pot, nestling it among the vegetables.
7. Step 7: Cover the Dutch oven with a tight-fitting lid and place it in the preheated oven. Braise for 3 hours, or until the beef is fork-tender and vegetables are soft.
8. Step 8: Remove the beef and vegetables from the pot, discard the herb stems and bay leaf, and skim any excess fat from the braising liquid. Serve the beef sliced with the vegetables and spoon the braising sauce over the top.