Slow-Braised Pot Roast with Root Vegetables
A deeply comforting, slow-cooked chuck roast braised in rich bone broth. Tender carrots, celery, and potatoes make this a nourishing one-pot meal.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthSkin changes
Look beyond one ingredient
Hydration, overall nutrition and health context matter more than crediting a single food or supplement.
Track: skin changes + routine
Joint discomfort
Bring patterns, not guesses
Record timing, severity and movement alongside meals or supplements. New, persistent or worsening pain needs clinical attention.
Track: stiffness + movement
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Before you start
Your 200-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Oven · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 325°F.
- 2Prep large yellow onion (chopped)
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
One clear step at a time
0 of 7 steps complete
Next: Preheat your oven to 325°F
- 01
Preheat your oven to 325°F
Preheat your oven to 325°F. Pat the beef chuck roast completely dry with paper towels. Season it generously on all sides with salt and black pepper.
Tap card to mark done - 02
Heat the olive oil in a heavy…
Heat the olive oil in a heavy Dutch oven over medium-high heat. Add the roast and sear undisturbed for 4 to 5 minutes per side until a deep, dark brown crust forms. Transfer the meat to a plate.
Tap card to mark done - 03
Reduce the heat to medium
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté for 5 minutes until they begin to soften, then stir in the dried thyme and garlic powder.
Tap card to mark done - 04
Pour in the beef bone broth
Pour in the beef bone broth, using a wooden spoon to vigorously scrape up all the browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
Tap card to mark done - 05
Return the beef to the pot along…
Return the beef to the pot along with any juices that collected on the plate. Cover with a tight-fitting lid and transfer to the oven. Braise for 2 hours.
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Carefully remove the pot from the oven
Carefully remove the pot from the oven, nestle the quartered yellow potatoes into the broth, and return the covered pot to the oven for 1 more hour.
Tap card to mark done - 07
Check that both the meat and potatoes…
Check that both the meat and potatoes are completely fork-tender. Let the roast rest in its juices for 15 minutes before gently pulling the meat apart and serving alongside the vegetables.
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The nutrition underneath
Why this bowl holds together
A proper sear builds the foundational…
A proper sear builds the foundational flavor for a braise. Don't rush step two; if the oil begins to smoke aggressively, just slightly lower the heat.
Using bone broth instead of standard…
Using bone broth instead of standard boxed stock increases the collagen content significantly, which naturally thickens the pan sauce and gives it a richer mouthfeel.
Wait to add the potatoes until…
Wait to add the potatoes until the final hour of cooking. If added at the beginning, they will break down into mush during the long braise.
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