Slow-Braised Beef with Root Vegetables

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef slow-cooked with a medley of regional root vegetables in a rich, savory broth. This American-inspired beef recipe, 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

2 lbs beef chuck roast
3 medium, peeled and chopped carrots
2 medium, peeled and chopped parsnips
2 medium, diced yellow onions
4 minced garlic cloves
4 cups beef broth
2 tbsp tomato paste
3 tbsp olive oil
2 tsp chopped fresh thyme
2 bay leaves
1 1/2 tsp salt
1 tsp freshly ground black pepper

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

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Instructions

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.
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.
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.
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.
Step 5: Remove bay leaves, adjust seasoning with salt and pepper as needed, and serve warm with the vegetables and braising liquid spooned over.