Whiskey-Infused Braised Beef with Roasted Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Tender beef braised slowly in a rich whiskey-spiked sauce served alongside caramelized roasted root vegetables. This american-inspired beef ready in about 210 minutes pairs beef chuck roast, whiskey, large, quartered red 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

• 2 lbs beef chuck roast
• 1 cup whiskey
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, quartered red onion
• 4, minced garlic cloves
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 2 tsp, chopped fresh thyme
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Season 2 lbs beef chuck roast with 1 tsp freshly ground black pepper and 1 tsp salt. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat and sear the beef on all sides until deeply browned, about 3 minutes per side. Remove beef and set aside.
2. Step 2: In the same pot, add 4 minced garlic cloves and 1 large quartered red onion sautéing over medium heat for 2 minutes until fragrant and softened. Stir in 2 tbsp tomato paste and cook for 1 minute.
3. Step 3: Pour in 1 cup whiskey carefully to deglaze the pot, scraping up browned bits, and simmer for 3 minutes until slightly reduced.
4. Step 4: Return the beef to the pot and add 2 cups beef broth and 2 tsp chopped fresh thyme. Cover and transfer the pot to the oven to braise for 2 1/2 hours until beef is tender.
5. Step 5: Meanwhile, toss 3 peeled and cut carrots and 2 peeled and cut parsnips with 1 tbsp olive oil, 1/2 tsp salt, and roast on a baking sheet at 400°F for 30-35 minutes until caramelized and tender.
6. Step 6: Remove beef and vegetables from oven. Slice beef against the grain and serve alongside the roasted root vegetables, spooning the braising liquid over the top.