Slow-Braised Beef with Root Vegetables and Red Wine Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Tender beef slowly braised with aromatic root vegetables and rich red wine creates a comforting and flavorful dish perfect for cozy dinners. This French-inspired beef recipe, ready in about 170 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 480 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

• 2 lbs beef chuck roast
• 2 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 cup dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Preheat oven to 325°F. Pat 2 lbs beef chuck roast dry and season with 1 tsp salt and 1/2 tsp black pepper. Lightly dust with 2 tbsp all-purpose flour.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef for 4 minutes per side until deeply browned and crusty, then remove and set aside.
3. Step 3: Add 1 large diced yellow onion, 4 minced garlic cloves, 2 peeled and chunked carrots, and 2 peeled and chunked parsnips to the pot. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens, then pour in 1 cup dry red wine, scraping the browned bits off the bottom. Simmer for 3 minutes to reduce slightly.
5. Step 5: Return the beef to the pot and add 2 cups beef broth, 3 fresh thyme sprigs, 1 bay leaf, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then cover and transfer to the oven.
6. Step 6: Braise in the oven for 2 1/2 hours until the beef is fork-tender and the sauce is thickened. Remove the thyme sprigs and bay leaf before serving.