Whiskey-Glazed Braised Beef with Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender beef braised in a rich whiskey glaze paired with caramelized roasted root vegetables for a hearty, comforting meal. This american-inspired beef ready in about 180 minutes pairs beef chuck roast, Evan Williams Black Label whiskey, large, quartered red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 2 lbs beef chuck roast
• 1/2 cup Evan Williams Black Label whiskey
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, quartered red onion
• 4, minced garlic cloves
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 3 fresh thyme sprigs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 2 lbs beef chuck roast and season with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge the roast in 2 tbsp all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef roast on all sides for about 4 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Add 1 tbsp olive oil to the pot and sauté 4 minced garlic cloves and 1 large quartered red onion for 3 minutes until fragrant and softened.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen the flavor. Pour in 1/2 cup Evan Williams Black Label whiskey and simmer for 2 minutes to reduce slightly.
5. Step 5: Add 2 cups beef broth and 3 fresh thyme sprigs, then return the beef to the pot. Cover with a tight-fitting lid and place in the oven to braise for 2.5 hours until the beef is fork-tender.
6. Step 6: Meanwhile, toss 3 chopped carrots and 2 chopped parsnips with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast in the oven for 35-40 minutes until caramelized and tender.
7. Step 7: Remove the beef and vegetables from the oven. Discard thyme sprigs. Slice the beef and serve with the roasted root vegetables, spooning some of the braising liquid over the top.