Slow Cooker British Braised Beef with Root Vegetables

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender braised beef slow-cooked with hearty root vegetables, a comforting dish inspired by British home cooking. This British-inspired beef recipe, ready in about 500 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 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

• 1.5 lb (700g) beef chuck roast
• 3 medium, peeled and cut into 2-inch pieces carrots
• 2 medium, peeled and cut into 2-inch pieces parsnips
• 1 large, quartered yellow onion
• 4, smashed garlic cloves
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Season 1.5 lb beef chuck roast evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides for about 3-4 minutes per side until deeply browned. Transfer to the slow cooker.
3. Step 3: In the same skillet, add 1 large quartered yellow onion, 3 smashed garlic cloves, 3 peeled and cut carrots, and 2 peeled and cut parsnips. Sauté for 5 minutes until vegetables start to soften.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor.
5. Step 5: Pour in 2 cups beef broth and 1 cup red wine, scraping the bottom of the skillet to loosen brown bits.
6. Step 6: Transfer the vegetable and liquid mixture into the slow cooker over the beef. Add 3 sprigs fresh thyme and 2 bay leaves.
7. Step 7: Cover and cook on low for 8 hours or on high for 4 hours, until beef is fork-tender.
8. Step 8: Remove bay leaves and thyme stems before serving. Slice the beef and serve with vegetables and braising juices.