Slow-Cooked Beef Pot Roast with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fall-apart tender beef braised with earthy carrots, parsnips, and thyme in a rich tomato-based sauce. This american-inspired slow cooker ready in about 180 minutes pairs beef chuck roast, large, finely chopped yellow onion, minced garlic 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.

Prep: 30 min Cook: 150 min Serves 6 American cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat the beef dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a Dutch oven over medium-high heat until shimmering. Sear the beef on all sides for 3-4 minutes per side until deeply browned, then transfer to a plate.
  3. Step 3: Add chopped onion and garlic to the pot, stirring for 2 minutes until fragrant. Stir in tomato paste and cook for 1 minute until darkened.
  4. Step 4: Sprinkle 1 tbsp flour over the mixture, stirring constantly for 1 minute to eliminate raw flour taste.
  5. Step 5: Return the seared beef to the pot, then add 2 cups beef broth and 2 tsp thyme. Bring to a gentle simmer, cover, and transfer to a preheated oven at 325°F.
  6. Step 6: Braise for 2.5 hours, or until the beef is fork-tender. Add carrots and parsnips, cover, and cook for an additional 45 minutes until vegetables are tender.
  7. Step 7: Remove beef and vegetables, tent with foil. Skim excess fat from the cooking liquid, then return the liquid to the pot and simmer uncovered for 15 minutes until slightly thickened.
  8. Step 8: Slice the beef against the grain and serve with vegetables and sauce.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Beef Pot Roast with Root Vegetables take to make?

Total time is about 180 minutes (30 min prep + 150 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-Cooked 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-Cooked 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-Cooked 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-Cooked Beef Pot Roast with Root Vegetables?

American slow cooker 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.

What others are saying

Related recipes