Slow-Braised Beef with Kentucky Bourbon and Root Vegetables
Tender beef slow-braised in a rich bourbon-infused sauce with hearty root vegetables, inspired by the heart of Madisonville, KY. This american-inspired french ready in about 215 minutes pairs beef chuck roast, bourbon whiskey, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pounds beef chuck roast
- 1/2 cup bourbon whiskey
- 3 medium, peeled and cut into 1-inch chunks carrots
- 2 medium, peeled and cut into 1-inch chunks parsnips
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 2 cups beef broth
- 2 tablespoons tomato paste
- 3 tablespoons olive oil
- 3 sprigs fresh thyme
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F. Pat dry 2 pounds beef chuck roast and season with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat and sear the beef for 4-5 minutes per side until deeply browned.
- Step 2: Remove beef and sauté 1 large diced yellow onion and 4 minced garlic cloves in the same pot over medium heat for 3 minutes until softened and fragrant. Stir in 2 tablespoons tomato paste and cook 1 minute more.
- Step 3: Pour in 1/2 cup bourbon whiskey to deglaze, scraping up browned bits, then add 2 cups beef broth and 3 sprigs fresh thyme. Return beef to pot, cover tightly, and transfer to the oven. Braise for 3 hours until beef is fork-tender.
- Step 4: In the final 45 minutes, add 3 chopped carrots and 2 chopped parsnips around the beef. Continue cooking uncovered to allow the sauce to thicken and vegetables to soften.
Frequently asked questions
How long does Slow-Braised Beef with Kentucky Bourbon and Root Vegetables take to make?
Total time is about 215 minutes (20 min prep + 195 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 Beef with Kentucky Bourbon and 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 Beef with Kentucky Bourbon and 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 Beef with Kentucky Bourbon and 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 Beef with Kentucky Bourbon and Root Vegetables?
American french 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
- ★★★★★
Classic American dinner done right. The sweet potatoes and carrots soaked up the bourbon gravy perfectly—no leftovers!
- ★★★★★
Made this for my parents' anniversary; the slow braising made the beef fall-apart tender. Even my non-bourbon-loving dad asked for the recipe.
- ★★★★★
The bourbon depth was perfect—my husband actually asked for seconds on the root vegetables. Served with buttery mashed potatoes, it was pure comfort food.
Related recipes
New York-Style Braised Beef Short Ribs with Root Vegetables
Slow-Cooked Beef Stew with Ternary Root Vegetables
Slow-Simmered Beef Short Rib with Root Vegetable Medley
North Dakota Slow Cooked Beef and Root Vegetable Stew
Slow Cooker Television Inventor Beef Stew with Root Vegetables
Smith's Slow-Cooked Beef and Root Vegetable Stew