Low-Heat Braised Beef with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef slowly braised with aromatic root vegetables and herbs, delivering deep, comforting flavors perfect for cozy meals. This French-inspired beef recipe, ready in about 200 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.

Prep: 20 min Cook: 180 min Serves 6 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs beef chuck roast with 1 1/2 tsp salt and 1 tsp black pepper, sear it on all sides for about 4 minutes per side until deeply browned, then remove and set aside.
  2. Step 2: Add 1 large diced yellow onion to the same pot and sauté for 5 minutes until translucent and fragrant. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until deeply aromatic.
  3. Step 3: Pour in 1 cup dry red wine and scrape the bottom of the pot to deglaze, cooking for 3 minutes until the wine reduces slightly.
  4. Step 4: Return the beef to the pot, add 3 cups beef broth, 3 peeled and chopped carrots, 2 peeled and chopped parsnips, 4 fresh thyme sprigs, and 2 bay leaves. Bring to a simmer on the stovetop.
  5. Step 5: Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 3 hours at 300°F, until the beef is fork-tender and vegetables are soft.
  6. Step 6: Remove thyme sprigs and bay leaves before serving. Adjust seasoning with salt and pepper as needed.

Frequently asked questions

How long does Low-Heat Braised Beef with Root Vegetables take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Heat Braised Beef with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in Low-Heat Braised Beef with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Heat Braised Beef with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Low-Heat Braised Beef with Root Vegetables?

French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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