Herb-Infused Beef Pot Roast with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A fall-apart beef roast slow-cooked with aromatic herbs and a medley of root vegetables for a comforting, one-pot dinner. This american-inspired slow cooker ready in about 500 minutes pairs beef chuck roast, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 2.5 lbs beef chuck roast
• 2 tbsp all-purpose flour
• 1.5 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, chopped onion
• 4 cloves, minced garlic
• 2 medium, peeled and sliced into 1/2-inch rounds carrots
• 2 medium, peeled and sliced into 1/2-inch rounds parsnips
• 3 medium, peeled and cut into 1-inch chunks potatoes
• 1 cup beef broth
• 1/2 cup red wine
• 2 sprigs thyme
• 2 sprigs rosemary
• 1 bay leaf

Instructions

1. Step 1: Pat the 2.5 lbs beef chuck roast dry with paper towels, then season evenly with 2 tbsp all-purpose flour, 1.5 tsp salt, and 1 tsp black pepper; rub to coat thoroughly.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat, then sear the seasoned beef for 3-4 minutes per side until deeply browned; transfer to the slow cooker.
3. Step 3: Add the 1 large onion, chopped, and 4 cloves garlic, minced, to the skillet with the browned bits; cook for 2 minutes until fragrant, then pour the mixture over the beef.
4. Step 4: Arrange the 2 medium carrots, sliced, 2 medium parsnips, sliced, and 3 medium potatoes, cut into 1-inch chunks, around the beef in the slow cooker.
5. Step 5: Pour in the 1 cup beef broth and 1/2 cup red wine, then add the 2 sprigs thyme, 2 sprigs rosemary, and 1 bay leaf.
6. Step 6: Cover and cook on LOW for 8 hours until the beef is fork-tender.
7. Step 7: Carefully remove the beef and vegetables, then strain the cooking liquid into a bowl (discarding herbs and bay leaf), skimming off excess fat from the surface.
8. Step 8: Slice the beef against the grain and serve with vegetables and a ladle of the reduced sauce.