Slow Braised Midwest Beef Pot Roast with Root Vegetables
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 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
Instructions
- Step 1: Season 3 lbs beef chuck roast all over with 2 tsp salt and 1 tsp black pepper.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove bay leaves, slice the beef against the grain, and serve with the braised vegetables and pan juices spooned over top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Braised Midwest Beef Pot Roast with Root Vegetables take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Braised Midwest Beef Pot Roast with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Slow Braised Midwest Beef Pot Roast with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Braised Midwest Beef Pot Roast with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow Braised Midwest Beef Pot Roast with Root Vegetables?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
