Slow-Cooked Braised Beef with Root Vegetables

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Tender beef slowly braised with a medley of root vegetables typical of regional farming areas, infused with rich savory flavors. This beef recipe, ready in about 200 minutes, pairs beef chuck roast, salt, black pepper 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 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 lb beef chuck roast
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 medium, diced onion
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 2, chopped celery stalks
• 4 minced garlic cloves
• 2 tbsp tomato paste
• 3 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

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Instructions

1. Step 1: Season 2 lb beef chuck roast generously with 1 1/2 tsp salt and 1 tsp black pepper on all sides.
2. Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the beef and sear for 4-5 minutes per side until deeply browned on all surfaces. Remove beef and set aside.
3. Step 3: Reduce heat to medium, add 1 diced medium onion, 3 peeled and chopped carrots, 2 peeled and chopped parsnips, and 2 chopped celery stalks to the pot. Cook for 5-6 minutes, stirring occasionally, until vegetables soften and edges begin to brown.
4. Step 4: Add 4 minced garlic cloves and 2 tbsp tomato paste, stirring for 1 minute until fragrant and the paste darkens slightly.
5. Step 5: Pour in 3 cups beef broth and 1 cup red wine, scraping the bottom of the pot to loosen browned bits.
6. Step 6: Return the beef to the pot along with 2 bay leaves, 1 sprig fresh rosemary, and 2 sprigs fresh thyme. Bring to a simmer.
7. Step 7: Cover the pot, reduce heat to low, and cook gently for 3 hours until the beef is fork-tender.
8. Step 8: Remove herbs and bay leaves before slicing beef and serving with the braised vegetables and rich sauce.