Slow-Braised Beef with Root Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Fall-off-the-bone beef braised with earthy root vegetables and aromatic herbs, creating a deeply comforting dish. This french-inspired slow cooker ready in about 175 minutes pairs beef chuck roast, medium carrots, medium parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 582 calories and feeds 4, 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

• 1.5 lbs beef chuck roast
• 3 medium carrots
• 2 medium parsnips
• 2 medium potatoes
• 1 large yellow onion
• 3 cloves garlic
• 1 tbsp fresh thyme
• 1 tsp fresh rosemary
• 2 cups beef broth
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat beef chuck roast dry with paper towels and season generously with 1 tsp salt and 1/2 tsp black pepper on all sides.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the beef for 3 minutes per side until deeply browned, then transfer to a plate.
3. Step 3: Dice 1 large yellow onion and mince 3 garlic cloves. Add to the pot and cook for 2 minutes until fragrant.
4. Step 4: Add 3 medium carrots (peeled and cut into 1-inch pieces), 2 medium parsnips (peeled and cut into 1-inch pieces), and 2 medium potatoes (cut into 1-inch cubes) to the pot, stirring to coat with oil.
5. Step 5: Sprinkle 2 tbsp all-purpose flour over vegetables and stir for 1 minute until golden. Pour in 2 cups beef broth and scrape up any browned bits from the bottom of the pot.
6. Step 6: Return the seared beef to the pot, nestling it among the vegetables. Add 1 tbsp fresh thyme and 1 tsp fresh rosemary.
7. Step 7: Bring to a gentle simmer, then cover and reduce heat to low. Simmer for 2.5 hours, or until the beef is fork-tender and vegetables are soft.
8. Step 8: Remove beef and vegetables from the pot. Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding solids.
9. Step 9: Return the strained liquid to the pot and simmer uncovered for 10 minutes to reduce and thicken slightly.
10. Step 10: Slice the beef against the grain and serve with the vegetables and reduced sauce poured over top.