Slow-Braised Aged Beef with Root Vegetables

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

Tender beef slowly braised with aromatic herbs and a medley of root vegetables that deepen in flavor over hours of cooking. This french-inspired beef ready in about 210 minutes pairs beef chuck roast, olive oil, carrots 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.

★ 4.4 (10 ratings) Prep: 20 min Cook: 190 min Serves 6 French cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Season 2 lbs beef chuck roast with 2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and sear beef on all sides until deeply browned, about 4 minutes per side.
  2. Step 2: Remove beef and add 2 large quartered yellow onions, 3 medium peeled and cut carrots, 2 peeled and cut parsnips, and 4 smashed garlic cloves to the pot. Sauté vegetables for 5 minutes until fragrant and edges start to caramelize.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 1 cup red wine and 3 cups beef broth, scraping up browned bits from the bottom.
  4. Step 4: Return beef to pot, add 2 sprigs fresh rosemary and 3 sprigs fresh thyme. Cover tightly and transfer to oven. Braise for 3 hours until beef is fork-tender and vegetables are soft.
  5. Step 5: Remove beef and vegetables to a platter. Skim fat from sauce and reduce on stove over medium heat for 10 minutes until thickened. Serve beef sliced with vegetables and sauce spooned over.

Frequently asked questions

How long does Slow-Braised Aged Beef with Root Vegetables take to make?

Total time is about 210 minutes (20 min prep + 190 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 Slow-Braised Aged 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 beef chuck roast from drying out.

Can I substitute ingredients in Slow-Braised Aged 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 Slow-Braised Aged Beef 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 Slow-Braised Aged Beef with Root Vegetables?

French beef 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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