Slow-Roasted Beef Pot Roast with Root Vegetables

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty pot roast slow-cooked with carrots, potatoes, and onions, infused with Australian flavors and perfect for family dinners. This Australian-inspired beef recipe, ready in about 200 minutes, pairs beef chuck roast, carrots, golden potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 4 medium, cut into 2-inch chunks carrots
• 4 medium, quartered golden potatoes
• 1 large, cut into wedges yellow onion
• 2 cups beef broth
• 3 tbsp olive oil
• 5 cloves minced garlic cloves
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 2 tsp salt
• 1 tsp freshly ground 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 dry 3 lbs beef chuck roast and rub all over with 2 tsp salt, 1 tsp black pepper, 2 tsp dried thyme, and 1 tsp dried rosemary.
2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the beef roast for 4 minutes per side until browned on all sides, then remove and set aside.
3. Step 3: Add 5 minced garlic cloves, 4 chopped carrots, 4 quartered golden potatoes, and 1 large yellow onion cut into wedges to the pot. Sauté for 5 minutes until fragrant and starting to soften.
4. Step 4: Return the beef roast to the pot atop the vegetables, pour in 2 cups beef broth, cover with a lid, and transfer to the oven.
5. Step 5: Roast for 3 hours, basting occasionally, until the beef is tender and vegetables are soft.
6. Step 6: Remove from oven, let rest for 10 minutes, then slice the beef and serve with the root vegetables and pan juices.