Slow Cooker Herb-Roasted Beef and Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A comforting, hands-off meal where tender beef and seasonal vegetables simmer together in aromatic herbs until perfectly fall-apart tender. This american-inspired slow cooker ready in about 500 minutes pairs beef chuck roast, medium carrots, medium parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 lbs beef chuck roast
• 2 medium carrots
• 2 medium parsnips
• 2 medium potatoes
• 1 large onion
• 4 cloves garlic
• 1 cup beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 1.5 lbs beef chuck roast cubes dry with paper towels. In a large skillet over medium-high heat, heat 2 tbsp olive oil until shimmering. Add the beef cubes and sear for 2-3 minutes per side until browned; transfer to the slow cooker.
2. Step 2: Add 2 medium peeled and chopped carrots, 2 medium peeled and chopped parsnips, 2 medium peeled and chopped potatoes, and 1 large chopped onion to the slow cooker.
3. Step 3: Sprinkle with 4 minced garlic cloves, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Pour 1 cup beef broth over the vegetables and beef. Stir to combine.
5. Step 5: Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is fork-tender.