Slow-Braised Beef with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Tender beef slowly braised in a savory broth accompanied by caramelized root vegetables for a comforting meal. This beef recipe, ready in about 180 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 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.

Ingredients

• 2 pounds beef chuck roast
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 3 cups beef broth
• 2 tablespoons tomato paste
• 3 tablespoons olive oil
• 3 fresh thyme sprigs
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup red wine (optional)

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.