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.
Prep
20 min
Cook
180 min
Total
200 min
Makes
6 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthWell-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
20 min
Cook
180 min
Total
200 min
How many are you cooking for?
The ingredient amounts update automatically.
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
Instructions
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.
Look for: a deep, dark brown crust forms
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.
Look for: 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.
Allow: 2 hours
Tap card to mark done - 06
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.
Allow: 15 minutes
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