Midwest Pot Roast with Root Vegetables

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

A deeply flavorful, slow-simmered roast featuring tender beef and earthy root vegetables, perfect for a comforting family dinner. This american-inspired slow cooker ready in about 220 minutes pairs beef chuck roast, olive oil, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 25 min Cook: 195 min Serves 6 American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season the 3 lbs beef chuck roast with salt and pepper on all sides.
  2. Step 2: Heat the 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides for 5 minutes per side until browned.
  3. Step 3: Remove the roast and set aside. Add the 1 diced onion to the pot and cook for 2 minutes until softened.
  4. Step 4: Add the 3 minced garlic cloves and cook for 30 seconds until fragrant.
  5. Step 5: Return the roast to the pot, then add the 3 carrots (peeled and cut into 1-inch pieces), 3 parsnips (peeled and cut into 1-inch pieces), 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1 bay leaf.
  6. Step 6: Bring to a simmer, then cover and transfer to a preheated oven at 325°F.
  7. Step 7: Cook for 3 to 3.5 hours until the beef is fork-tender.
  8. Step 8: Remove the bay leaf and serve.

Frequently asked questions

How long does Midwest Pot Roast with Root Vegetables take to make?

Total time is about 220 minutes (25 min prep + 195 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 Midwest Pot Roast 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 Midwest Pot Roast 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 Midwest Pot Roast 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 Midwest Pot Roast with Root Vegetables?

American slow cooker 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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