Slow-Cooked Beef Chuck Roast with Root Vegetables

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Tender beef chuck roast slowly braised with carrots, parsnips, and onions in a savory broth, perfect for a comforting Whole30 dinner. This American-inspired Whole30 recipe, ready in about 195 minutes, pairs beef chuck roast, olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 tbsp olive oil
• 4 medium, peeled and cut into 2-inch chunks carrots
• 3 medium, peeled and cut into 2-inch chunks parsnips
• 1 large, quartered yellow onion
• 5 cloves, smashed garlic cloves
• 2 cups beef broth (Whole30 compliant)
• 4 sprigs fresh thyme
• 1 1/2 tsp sea salt
• 1 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Season 3 lbs beef chuck roast with 1 1/2 tsp sea salt and 1 tsp black pepper. Sear roast on all sides for about 3-4 minutes per side until a deep brown crust forms. Remove and set aside.
2. Step 2: Add 1 large quartered yellow onion, 5 smashed garlic cloves, 4 medium peeled and chunked carrots, and 3 medium peeled and chunked parsnips to the pot. Sauté for 5 minutes until vegetables start to caramelize and become fragrant.
3. Step 3: Return the seared beef to the pot, pour in 2 cups Whole30-compliant beef broth, and tuck 4 fresh thyme sprigs around the roast.
4. Step 4: Cover the pot with a tight-fitting lid, reduce heat to low, and simmer gently for 3 hours, or until the beef is fork-tender and vegetables are soft.
5. Step 5: Remove thyme sprigs, slice the beef, and serve with the root vegetables and some of the braising liquid spooned over.