055 / 100 · Fish, Pork, and Sunday Suppers

Slow Beef Pot Roast with Root Vegetables

8 portions Active 35 min Total 4 hr 30 min

A slow pot roast earns its place on the table through patience rather than a long seasoning list. Chuck roast becomes tender in a covered pot, sharing its juices with onion, thyme, and a little tomato paste. Potatoes, carrots, and parsnips join later so they remain recognizable instead of dissolving during the full braise. The sauce is left as a natural broth, ideal for spooning around thick slices or loose pieces of beef. Plan this for an afternoon when the oven can work quietly for several hours.

Jump to the ingredients

Tender beef pot roast with carrots, parsnips, and potatoes in a dark enameled Dutch oven.

Brown first, then lower the heat

Drying the beef before it reaches the pot helps it brown instead of releasing a large puddle. Turn it with tongs and give each broad side time to color. Once the stock is added, the cooking becomes gentler: the covered pot should simmer slowly, not boil hard. A heavy Dutch oven and a close-fitting lid help retain enough liquid for the long cooking time.

Tenderness takes longer than safety

A pot roast will pass the minimum safe temperature for intact beef well before its connective tissue has softened. Keep braising until a fork enters easily and the meat begins to yield with a gentle twist. If it still feels springy or firm, give it more time and check the liquid level. Add hot water in small amounts if the pot is becoming dry. Rest the finished roast before carving, then skim excess surface fat from the broth.

Make the vegetables part of the broth

Carrots and parsnips should be cut into substantial pieces so they survive the final hour of braising. Very slender parsnip ends can be left longer than the thick tops. Nestle the vegetables partly into the liquid, then check them with the roast; a fork should pass through their centers easily. They do not need to brown in the oven. Their role is to absorb the savory broth and provide a softer, sweeter contrast to the beef.

Ingredients

  • 3 lb (1.36 kg) boneless beef chuck roast
  • 1 1/2 teaspoons kosher salt, divided
  • 2 tablespoons olive oil
  • 2 medium yellow onions, cut into thick wedges
  • 2 tablespoons plain tomato paste
  • 3 cups (720 ml) low-sodium beef stock, explicitly without chili or pepper
  • 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • 1 lb (450 g) small potatoes, halved
  • 1 lb (450 g) carrots, cut into 2-inch pieces
  • 12 oz (340 g) parsnips, peeled and cut into 2-inch pieces

Set out

6-quart Dutch oven with lid, Tongs, Instant-read thermometer, Carving board

Allergens

Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 300°F (150°C). Pat the roast dry and season with 1 teaspoon salt. Heat the oil in the Dutch oven over medium-high heat. Brown the roast for about 4 minutes per broad side, plus 1–2 minutes on the edges. Transfer to a plate.
  2. Reduce the heat to medium. Add the onions and cook for 5 minutes. Stir in the tomato paste for 1 minute, then add the stock, thyme, and bay leaf, scraping up the browned bits.
  3. Return the beef and its juices to the pot. Bring to a gentle simmer, cover, and place in the oven for 2 hours.
  4. Add the potatoes, carrots, parsnips, and remaining 1/2 teaspoon salt around the roast, partly submerging them. Cover and braise for another 1–1 1/2 hours, until the vegetables are tender and the beef yields easily to a fork. Add hot water in 1/2-cup amounts if the liquid gets low.
  5. The beef must reach at least 145°F (63°C), but a tender chuck roast will usually be much hotter by the time it yields. If still firm, continue covered in 20-minute intervals.
  6. Move the roast to a clean board and rest for 10 minutes, exceeding the 3-minute minimum rest for intact beef. Discard the bay leaf and skim excess fat from the broth. Slice or pull the beef into portions and serve with the vegetables and broth.

A useful detail

Do not judge a chuck roast by the clock alone. Its connective tissue may need another 20–40 minutes beyond the estimate to become tender.

Make it your own

  • Replace the parsnips with the same weight of rutabaga cut into smaller 1-inch pieces.
  • Use 2 teaspoons chopped fresh rosemary instead of thyme.

Keep it well

Divide beef, vegetables, and broth among shallow containers and refrigerate within 2 hours, or 1 hour above 90°F (32°C). Store at 40°F (4°C) or colder for up to 4 days. Reheat portions to 165°F (74°C).