Pot-Roasted Beef with Root Vegetables
A classic roast featuring fall-apart tender beef and vibrant root vegetables, slow-roasted to develop rich, savory flavors. This american-inspired one pot ready in about 170 minutes pairs (chuck or rump), trimmed beef roast, olive oil, large, quartered onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, 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 (chuck or rump), trimmed beef roast
- 2 tbsp olive oil
- 1 large, quartered onion
- 3, peeled and cut into 1-inch pieces carrot
- 3, peeled and cut into 1-inch pieces parsnip
- 2 stalks, cut into 1-inch pieces celery
- 4 cloves, peeled garlic
- 1/4 cup red wine
- 1 cup beef broth
- 1 tsp dried rosemary
Instructions
- Step 1: Pat 2 lbs beef roast dry with paper towels and season with salt and pepper.
- Step 2: Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Sear 2 lbs beef roast on all sides until browned (5 minutes per side), then remove from pot.
- Step 3: Add 1 quartered onion, 3 cut carrots, 3 cut parsnips, and 2 cut celery stalks to the pot. Cook for 5 minutes until slightly softened.
- Step 4: Add 4 peeled garlic cloves and cook for 1 minute until fragrant.
- Step 5: Pour in 1/4 cup red wine and scrape the pot bottom to release browned bits.
- Step 6: Return beef to pot. Add 1 cup beef broth and 1 tsp dried rosemary. Cover with lid and transfer to oven preheated to 325°F.
- Step 7: Roast for 2.5-3 hours, or until beef is fork-tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pot-Roasted Beef with Root Vegetables take to make?
Total time is about 170 minutes (20 min prep + 150 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 Pot-Roasted 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 olive oil from drying out.
Can I substitute ingredients in Pot-Roasted 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 Pot-Roasted Beef with Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pot-Roasted Beef with Root Vegetables?
American one pot 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.
What others are saying
- ★★★★★
Loved it! Perfect for a weeknight dinner.
- ★★★★★
My family devoured this! Even the picky eaters loved the root vegetables.
- ★★★★☆
The dish was delicious but a bit bland. I added more herbs next time and it improved.
