Slow Braised Midwest Beef Pot Roast with Root Vegetables

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender beef pot roast slowly braised with carrots, potatoes, and onions in a savory broth inspired by the Midwest regional flavors. This American-inspired beef recipe, ready in about 200 minutes, pairs beef chuck roast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 3 lbs beef chuck roast
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 large, quartered yellow onion
• 4 medium, peeled and cut into 2-inch pieces carrots
• 3 medium, peeled and quartered russet potatoes
• 4, smashed garlic cloves
• 3 cups beef broth
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp tomato paste

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

Instructions

1. Step 1: Season 3 lbs beef chuck roast all over with 2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering, then brown roast on all sides, about 4 minutes per side, until deeply caramelized. Remove and set aside.
3. Step 3: Add 1 large quartered yellow onion, 4 smashed garlic cloves, and 2 tbsp tomato paste to the pot; cook for 3 minutes, stirring, until tomato paste darkens and vegetables soften.
4. Step 4: Return roast to pot, add 3 cups beef broth, 1 tsp dried thyme, and 2 bay leaves. Bring to a simmer, cover, and transfer to a 300°F oven for 3 hours.
5. Step 5: After 2 hours, add 4 peeled and cut carrots and 3 peeled quartered russet potatoes around the roast and continue cooking uncovered for the remaining hour until meat is fork-tender and vegetables are soft.
6. Step 6: Remove bay leaves, slice the beef against the grain, and serve with the braised vegetables and pan juices spooned over top.