Low-Temperature Braised Beef with Root Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender beef slowly braised at low heat with an earthy medley of root vegetables, resulting in a comforting and richly flavored dish. This French-inspired low-carb recipe, ready in about 230 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 450 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 3 cups beef broth
• 1 cup red wine
• 2 tbsp olive oil
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

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Instructions

1. Step 1: Preheat your oven to 275°F (135°C). Pat dry 2 lbs beef chuck roast and season all over with 1 1/2 tsp salt and 1 tsp freshly ground black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the beef for 4 minutes per side until deeply browned and set aside.
3. Step 3: Lower heat to medium and add 1 large diced yellow onion, cooking for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Deglaze the pot with 1 cup red wine, scraping up browned bits, and simmer for 3 minutes until slightly reduced.
5. Step 5: Return the beef to the pot along with 3 cups beef broth, 3 peeled and chopped carrots, 2 peeled and chopped parsnips, 4 sprigs fresh thyme, and 2 bay leaves.
6. Step 6: Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Braise for 3 to 3 1/2 hours until the beef is fork-tender and vegetables are soft.
7. Step 7: Remove the beef and vegetables to a serving platter, discard thyme stems and bay leaves, then simmer the braising liquid uncovered on the stovetop over medium heat for 10 minutes to thicken slightly before pouring over the meat and veggies.