Slow-Cooked Beef and Root Vegetable Pot Roast

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A comforting dish of tender beef braised with a medley of root vegetables, perfect for chilly evenings. This american-inspired slow cooker ready in about 220 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 520 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 pounds Beef chuck roast
• 4 medium (about 12 ounces) Carrots
• 3 medium (about 10 ounces) Parsnips
• 2 large (about 12 ounces) Potatoes
• 1 large (about 6 ounces), chopped Onion
• 4 cloves, minced Garlic
• 2 cups Beef broth
• 2 tablespoons Tomato paste
• 1 teaspoon Dried rosemary
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Olive oil

Instructions

1. Step 1: Pat the 2 pounds beef chuck roast dry with paper towels, then season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering, then sear the roast for 3-4 minutes per side until deeply browned, transferring to a plate.
2. Step 2: Add the 1 large chopped onion to the Dutch oven and cook for 3 minutes until softened, then stir in the 4 minced garlic cloves and cook for 1 minute until fragrant. Add 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly.
3. Step 3: Return the seared beef to the pot, then pour in 2 cups beef broth and stir to deglaze the pot, scraping up any browned bits. Add 1 teaspoon dried rosemary and 1 teaspoon dried thyme, then place the 4 medium carrots (about 12 ounces), 3 medium parsnips (about 10 ounces), and 2 large potatoes (about 12 ounces) around the beef.
4. Step 4: Bring to a simmer, then cover the pot and transfer to a preheated oven at 325°F. Cook for 3 hours, or until the beef is fork-tender and the vegetables are easily pierced with a fork.
5. Step 5: Remove the beef and vegetables from the pot, and strain the cooking liquid through a fine-mesh sieve into a bowl. Skim off excess fat from the surface, then return the liquid to the pot and bring to a simmer over medium heat. Cook for 5-7 minutes until the sauce reduces to a rich, glossy consistency that coats the back of a spoon.
6. Step 6: Slice the beef and serve with the vegetables and sauce.