Slow Braised Regional Beef with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Tender beef slow-cooked with a medley of root vegetables and aromatic herbs, creating a hearty, comforting dish perfect for cooler evenings. This american-inspired beef ready in about 210 minutes pairs beef chuck roast, large, diced yellow onion, chopped celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

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

Instructions

1. Step 1: Preheat the oven to 325°F. Pat dry 2 lbs beef chuck roast and season all sides with 1 1/2 tsp salt and 1 tsp freshly ground black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef for 4 minutes per side until browned all around and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion, 2 chopped celery stalks, and 4 minced garlic cloves. 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 slightly, then pour in 1 cup red wine to deglaze the pot, scraping up browned bits, cooking for 3 minutes until reduced by half.
5. Step 5: Add 3 cups beef broth, 3 peeled and chunked carrots, 2 peeled and chunked parsnips, 4 fresh thyme sprigs, and 2 bay leaves. Return the beef to the pot, submerging partially in the liquid.
6. Step 6: Cover with the lid and place in the preheated oven. Braise for 3 hours until the beef is fork-tender and vegetables are soft.
7. Step 7: Remove the beef and vegetables to a serving dish, discard the thyme and bay leaves, and simmer the cooking liquid on the stovetop over medium heat for 10 minutes until slightly thickened to serve as a rich sauce.