Slow-Braised Beef with Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef slowly braised in a savory broth accompanied by caramelized root vegetables for a comforting meal. This general-inspired beef ready in about 180 minutes pairs pounds beef chuck roast, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 160 min Serves 6 General cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 325°F. Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven over medium-high heat. Season 2 pounds beef chuck roast with 1 teaspoon salt and 1/2 teaspoon black pepper, then sear on all sides for 3-4 minutes until deeply browned. Remove beef and set aside.
  2. Step 2: In the same pot, add 1 tablespoon olive oil, then sauté 1 large diced yellow onion and 4 minced garlic cloves over medium heat for 5 minutes until softened and fragrant. Stir in 2 tablespoons tomato paste and cook for 1 minute to deepen flavor.
  3. Step 3: Pour in 3 cups beef broth and 1/2 cup red wine, scraping the browned bits from the bottom with a wooden spoon. Return the beef to the pot, add 3 fresh thyme sprigs, and bring to a simmer.
  4. Step 4: Cover the pot with a lid and transfer to the oven. Braise for 2 1/2 hours until the beef is fork-tender.
  5. Step 5: Meanwhile, toss 3 medium peeled and chopped carrots and 2 medium peeled and chopped parsnips with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread on a baking sheet and roast in the oven at 325°F for 40 minutes until caramelized and tender.
  6. Step 6: Remove beef and vegetables from the oven. Slice or shred the beef and serve alongside the roasted root vegetables with pan juices spooned over.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 180 minutes (20 min prep + 160 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 Roasted 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 pounds beef chuck roast from drying out.

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

General 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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