Slow-Braised Beef with Heritage Root Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A deeply flavorful stew featuring chuck roast braised for hours with heirloom root vegetables and aromatic herbs. This slow-cooker recipe, ready in about 200 minutes, pairs chuck roast, carrots, parsnips 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.

Prep: 20 min Cook: 180 min Serves 6 450 cal/serving

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Ingredients

1.5 lbs chuck roast
4 medium carrots
3 medium parsnips
2 large red onions
3 sprigs thyme
2 sprigs rosemary
2 cups beef stock
2 tbsp olive oil
1 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat the chuck roast dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat. Sear the roast for 4 minutes per side until deeply browned, then transfer to a plate.
Step 3: Add 2 diced red onions to the pot and cook for 5 minutes until softened and golden. Stir in 2 tbsp all-purpose flour and cook for 1 minute to eliminate raw flour taste.
Step 4: Pour in 2 cups beef stock, scraping the bottom to release browned bits. Return the seared roast to the pot.
Step 5: Add 4 diced carrots, 3 diced parsnips, 3 thyme sprigs, and 2 rosemary sprigs. Bring to a gentle simmer, cover, and cook on low heat for 3 hours until the meat is fork-tender.
Step 6: Remove the roast and vegetables. Strain the cooking liquid into a bowl, discarding herbs. Skim excess fat from the surface, then return the liquid to the pot.
Step 7: Simmer uncovered for 20 minutes to reduce slightly until the sauce coats the back of a spoon.