Oven-Roasted British Beef and Root Vegetable Tray Bake

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A hearty tray bake combining tender British beef with earthy root vegetables, roasted to caramelized perfection. This British-inspired beef recipe, ready in about 95 minutes, pairs British beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 British beef chuck roast
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 2 medium, quartered red onions
• 4 medium, peeled and cut into 1-inch chunks potatoes
• 4 tbsp olive oil
• 2 sprigs, chopped fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper
• 4, minced garlic cloves
• 1 cup beef broth

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Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Rub 2 lbs British beef chuck roast with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 2 minced garlic cloves, and 1 tbsp chopped fresh rosemary evenly.
2. Step 2: Toss 3 peeled and chunked carrots, 2 peeled and chunked parsnips, 4 peeled and chunked potatoes, and 2 quartered red onions with the remaining 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 2 minced garlic cloves, and 1 tbsp chopped fresh rosemary until coated.
3. Step 3: In a large roasting pan, arrange the beef in the center and surround with the prepared vegetables. Pour 1 cup beef broth around the sides of the pan without washing seasoning off the beef.
4. Step 4: Roast uncovered for 1 hour and 15 minutes, basting the beef and vegetables with pan juices halfway through, until the beef reaches an internal temperature of 145°F (medium) and vegetables are tender and caramelized at the edges.
5. Step 5: Remove from oven and let the beef rest for 10 minutes before slicing. Serve the beef slices with the roasted root vegetables and pan juices spooned over.