Old-Fashioned Braised Beef with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Slow-cooked beef brisket braised with classic root vegetables and aromatic herbs, perfect for a comforting meal. This french-inspired beef ready in about 200 minutes pairs beef brisket, yellow onion, quartered, beef broth 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 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

• 3 lbs beef brisket
• 3 medium carrots, peeled and cut into 2-inch chunks
• 2 medium parsnips, peeled and cut into 2-inch chunks
• 1 large yellow onion, quartered
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 3 cloves garlic cloves, minced
• 3 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 2 tsp, divided salt
• 1 tsp, divided black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef brisket all over with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat and sear the brisket for 4-5 minutes per side until deeply browned.
2. Step 2: Remove the brisket and add 3 minced garlic cloves, 1 large quartered yellow onion, 3 peeled and chunked carrots, and 2 peeled parsnips cut into 2-inch chunks to the pot. Sauté vegetables for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 4 cups beef broth, scraping the browned bits off the bottom. Return the brisket to the pot, nestling it among the vegetables. Add 3 fresh thyme sprigs, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Cover the Dutch oven with a lid and transfer to the preheated oven. Braise for 3 hours, basting the brisket occasionally, until the meat is fork-tender and vegetables are soft.
5. Step 5: Remove from oven, discard thyme sprigs and bay leaves, slice the brisket against the grain, and serve with the braised vegetables and cooking liquid.