Slow-Roasted Beef Pot Roast with Parsley and Thyme

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A tender, herb-infused pot roast with root vegetables, slow-cooked to develop deep flavors for a comforting weeknight meal. This comfort-food recipe, ready in about 230 minutes, pairs beef chuck roast, olive oil, onion 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

• 3 lbs beef chuck roast
• 2 tbsp olive oil
• 1 large onion
• 3 cloves garlic
• 2 carrots
• 2 potatoes
• 1 cup beef broth
• 1 tbsp fresh parsley
• 1 tsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat the 3 lbs beef chuck roast dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper on all sides.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the beef roast on all sides until golden brown, about 5 minutes per side.
3. Step 3: Add 1 large onion, thinly sliced, and 3 cloves garlic, minced, to the pot, stirring to coat and cook for 2 minutes until fragrant.
4. Step 4: Arrange 2 carrots, peeled and cut into 1-inch pieces, and 2 potatoes, peeled and cut into 1-inch cubes, around the roast in the pot.
5. Step 5: Pour 1 cup beef broth over the vegetables and roast.
6. Step 6: Sprinkle 1 tbsp fresh parsley and 1 tsp fresh thyme leaves over the vegetables.
7. Step 7: Cover the pot with a lid and transfer to the oven. Braise for 3 to 3.5 hours, or until the beef is fork-tender.
8. Step 8: Carefully remove the pot from the oven. Transfer the beef roast and vegetables to a serving platter. Skim off excess fat from the cooking liquid, then return the liquid to the pot and simmer over medium heat for 5 minutes to reduce slightly.
9. Step 9: Pour the reduced cooking liquid over the beef and vegetables on the platter and serve immediately.