Whiskey-Infused Braised Beef with Shallots and Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender beef braised slowly in whiskey and rich broth, paired with caramelized shallots and hearty root vegetables for a comforting meal. This american-inspired beef ready in about 200 minutes pairs beef chuck roast, whiskey, medium, peeled and halved shallots 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 whiskey
• 6 medium, peeled and halved shallots
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 2, chopped celery stalks
• 4, minced garlic cloves
• 3 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Pat 2 lbs beef chuck roast dry and season evenly with 1 1/2 tsp salt and 1 tsp freshly ground black pepper. Heat 3 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering. Sear beef for 4-5 minutes per side until well browned and crusty, then remove and set aside.
2. Step 2: Add 6 halved shallots, 3 chopped celery stalks, 3 chopped carrots, and 2 chopped parsnips to the pot. Sauté for 6-7 minutes until vegetables start to soften and edges brown.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant and tomato paste darkens slightly.
4. Step 4: Pour in 1/2 cup whiskey carefully to deglaze the pot, scraping up browned bits from the bottom. Let the whiskey reduce for 2 minutes.
5. Step 5: Return the beef to the pot. Add 3 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer, then cover with a lid and transfer to the oven.
6. Step 6: Braise for 2 1/2 to 3 hours until beef is fork-tender and vegetables are soft.
7. Step 7: Remove from oven, discard thyme sprigs and bay leaves. Let rest for 10 minutes before slicing and serving with the braising liquid and vegetables.