Schloss Wolsfeld Herb Roast with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A tender beef roast slow-cooked with foraged forest herbs and locally grown root vegetables, yielding a deeply savory, melt-in-your-mouth centerpiece. This german-inspired beef ready in about 175 minutes pairs beef chuck roast, olive oil, medium, peeled and diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 600g beef chuck roast
• 2 tbsp olive oil
• 2 medium, peeled and diced carrot
• 2 medium, peeled and diced parsnip
• 1 large, finely chopped red onion
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 300ml beef stock
• 1 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat the beef dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering. Sear the beef for 4 minutes per side until deeply browned, then transfer to a plate.
2. Step 2: Add the diced carrots, parsnips, and chopped onion to the pot. Sauté over medium heat for 5 minutes until the vegetables begin to soften and turn golden at the edges.
3. Step 3: Return the beef to the pot, nestling it among the vegetables. Add the thyme, rosemary, and 300ml beef stock. Bring to a gentle simmer, then cover with a lid and transfer to a preheated oven at 160°C (320°F).
4. Step 4: Braise for 2.5 hours, or until the beef is fork-tender and easily pulls away from the bone. Remove the meat and vegetables, then strain the cooking liquid into a small saucepan.
5. Step 5: Whisk 1 tbsp flour into the strained liquid over medium heat, stirring constantly until the sauce thickens to coat the back of a spoon (about 3 minutes). Pour over the beef and vegetables before serving.