Slow-Braised Beef with Cast Iron Seared Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Tender beef slowly braised to perfection with a rich sauce, served alongside seared vegetables that have a beautiful caramelized crust. This french-inspired beef ready in about 210 minutes pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 beef chuck roast
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and cut into 1-inch chunks carrots
• 4 minced garlic cloves
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup red wine
• 3 fresh thyme sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, sliced into strips bell pepper

Instructions

1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs beef chuck roast with 1 1/2 tsp salt and 1 tsp black pepper. Sear beef for 4 minutes per side until deeply browned and crusty.
2. Step 2: Remove beef and set aside. Add 1 tbsp olive oil to the pot, then add 1 large diced yellow onion, 3 peeled and chunked carrots, and 4 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens and coats the vegetables. Pour in 1 cup red wine and simmer for 5 minutes until reduced by half.
4. Step 4: Add 2 cups beef broth and 3 fresh thyme sprigs. Return beef to the pot, cover with lid, and transfer to the oven. Braise for 3 hours until beef is fork-tender.
5. Step 5: While beef braises, heat a cast iron skillet over medium-high heat. Add the sliced 2 medium zucchinis and 1 large bell pepper strips with a pinch of salt. Sear vegetables for 3-4 minutes per side until edges are crispy and golden.
6. Step 6: Remove beef from oven, let rest for 10 minutes, then slice or shred. Serve beef with the seared vegetables and spoon some braising liquid over the top.