Herb-Crusted Tender Slow Cooker Pot Roast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Tender Slow Cooker Pot Roast

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tender Slow Cooker Pot Roast

Savor the warmth of a slow-cooked pot roast infused with fresh herbs and tender vegetables. This dish delivers a comforting blend of savory, aromatic flavors with a delightful herb crust, making it a perfect meal for any time of day—whether breakfast, lunch, or dinner.

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NUTRITION

332kcal
Protein
42.4g
Fat
12.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Eye Round Roast

1 medium Carrot

2 Celery Stalks

1 small Onion

2 cloves Garlic

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the beef dry and season generously with salt and black pepper.

  • 2

    In a small bowl, combine chopped rosemary and thyme with minced garlic. Rub this herb mixture over the surface of the beef to form a crust.

  • 3

    Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 4

    Transfer the beef to the slow cooker. Add sliced carrot, celery, and onion around the beef. Pour in the low-sodium beef broth.

  • 5

    Cover the slow cooker and cook on low for 6-8 hours, until the beef is tender and the flavors meld.

  • 6

    Remove the beef, slice, and serve with the vegetables and a drizzle of the cooking broth.

Herb-Crusted Tender Slow Cooker Pot Roast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Tender Slow Cooker Pot Roast

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tender Slow Cooker Pot Roast

Savor the warmth of a slow-cooked pot roast infused with fresh herbs and tender vegetables. This dish delivers a comforting blend of savory, aromatic flavors with a delightful herb crust, making it a perfect meal for any time of day—whether breakfast, lunch, or dinner.

NUTRITION

332kcal
Protein
42.4g
Fat
12.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Eye Round Roast

1 medium Carrot

2 Celery Stalks

1 small Onion

2 cloves Garlic

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the beef dry and season generously with salt and black pepper.

  • 2

    In a small bowl, combine chopped rosemary and thyme with minced garlic. Rub this herb mixture over the surface of the beef to form a crust.

  • 3

    Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 4

    Transfer the beef to the slow cooker. Add sliced carrot, celery, and onion around the beef. Pour in the low-sodium beef broth.

  • 5

    Cover the slow cooker and cook on low for 6-8 hours, until the beef is tender and the flavors meld.

  • 6

    Remove the beef, slice, and serve with the vegetables and a drizzle of the cooking broth.