Honey-Glazed Root Vegetable Pot Roast

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A comforting one-pan roast featuring carrots, parsnips, and beets with a sticky honey-thyme glaze. This Midwestern-inspired one-pot recipe, ready in about 150 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

• 2 lbs beef chuck roast
• 4 medium, peeled and cut into 1-inch pieces carrots
• 3 medium, peeled and cut into 1-inch pieces parsnips
• 2 medium, peeled and cut into 1-inch pieces beets
• 3 tbsp honey
• 2 tbsp, chopped fresh thyme
• 2 tbsp butter
• 1 cup low-sodium beef broth

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Instructions

1. Step 1: Preheat oven to 325°F. Trim 2 lbs beef chuck roast of excess fat and season with salt and pepper.
2. Step 2: Melt 2 tbsp butter in a large ovenproof Dutch oven over medium heat. Sear roast for 4 minutes per side until browned. Remove and set aside.
3. Step 3: Add 4 medium peeled and cut carrots, 3 medium peeled and cut parsnips, and 2 medium peeled and cut beets to the pot. Cook for 5 minutes until edges begin to caramelize.
4. Step 4: Stir in 3 tbsp honey, 2 tbsp chopped fresh thyme, and 1 cup low-sodium beef broth. Return roast to pot, nestling vegetables around it. Cover and roast for 2 hours until meat is fork-tender.