Slow-Cooked Beef Cheek Pot Roast with Root Vegetables

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Beef cheeks are slow-cooked until meltingly tender in a rich red wine and tomato sauce, accompanied by hearty Australian root vegetables. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs beef cheeks, carrots, chopped into 1-inch pieces, parsnips, chopped into 1-inch pieces for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 cheeks
• 3 medium carrots, chopped into 1-inch pieces
• 2 medium parsnips, chopped into 1-inch pieces
• 1 large onion, diced
• 3 garlic cloves, minced
• 14 oz canned crushed tomatoes
• 1 cup dry red wine
• 2 cups beef stock
• 2 tbsp olive oil
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Season 2 lbs beef cheeks with 1 tsp salt and 1 tsp black pepper, then sear for 4-5 minutes per side until deeply browned.
2. Step 2: Remove beef cheeks and set aside. Add 1 large diced onion and 3 minced garlic cloves to the pot, sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes until reduced by half.
4. Step 4: Add 14 oz crushed tomatoes, 2 cups beef stock, 3 sprigs fresh thyme, 1 bay leaf, and 1/2 tsp salt. Return beef cheeks to the pot, cover, and transfer to the oven. Cook for 3 hours until beef cheeks are fork-tender.
5. Step 5: After 2 hours of cooking, add 3 chopped carrots and 2 chopped parsnips to the pot, cover and continue cooking for the remaining hour until vegetables are tender and sauce thickened.