Slow-Roasted Beef Pot Roast with Parsnips and Carrots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A tender, fall-apart pot roast simmered with root vegetables in a rich herb-infused broth, perfect for a comforting family dinner. This american-inspired beef ready in about 200 minutes pairs beef chuck roast, olive oil, large, diced 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 lb beef chuck roast
• 2 tbsp olive oil
• 1 large, diced onion
• 4 cloves, minced garlic
• 2 cups, peeled and sliced 1-inch thick carrots
• 2 cups, peeled and sliced 1-inch thick parsnips
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Pat the 3 lb beef chuck roast dry with paper towels, then 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 Dutch oven over medium-high heat until shimmering. Sear the beef roast for 5 minutes per side until golden brown, then remove and set aside.
3. Step 3: Add the 1 large diced onion to the pot and cook for 3 minutes until softened, then add the 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in the 1 tbsp tomato paste and cook for 1 minute, then add the 1 cup beef broth, 1 tsp dried thyme, and 1 bay leaf, scraping the bottom of the pot to release browned bits.
5. Step 5: Return the beef roast to the pot, then arrange the 2 cups sliced carrots and 2 cups sliced parsnips around it. Ensure the liquid comes halfway up the roast.
6. Step 6: Cover the pot with a lid and transfer to a 325°F oven. Cook for 2 hours and 45 minutes, or until the beef is fork-tender.
7. Step 7: Remove the roast and vegetables to a platter, discard the bay leaf, and skim excess fat from the cooking liquid. Strain the liquid through a fine-mesh sieve into a bowl.
8. Step 8: Slice the beef against the grain and serve with the vegetables and a spoonful of strained cooking liquid, garnished with 1/4 cup fresh parsley.