Slow-Braised Beef with Regional Root Vegetables

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

Tender beef slow-cooked with a medley of regional root vegetables in a rich, savory broth. This american-inspired beef ready in about 200 minutes pairs beef 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 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Heat 3 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, then sear the beef for 4-5 minutes per side until deeply browned and crusty.
  2. Step 2: Remove beef and add 2 diced yellow onions, 4 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips to the pot. Sauté for 5 minutes until vegetables soften and onions turn translucent.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant and slightly caramelized. Add 4 cups beef broth, 2 tsp chopped fresh thyme, and 2 bay leaves, scraping up any browned bits from the bottom.
  4. Step 4: Return the beef to the pot, cover with a tight-fitting lid, and transfer to the oven. Braise for 3 hours until beef is fork-tender and vegetables have absorbed the broth's rich flavors.
  5. Step 5: Remove bay leaves, adjust seasoning with salt and pepper as needed, and serve warm with the vegetables and braising liquid spooned over.

Frequently asked questions

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

Total time is about 200 minutes (20 min prep + 180 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 Regional 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 Regional 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 Regional 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 Regional Root Vegetables?

American 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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