Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

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

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Savor the comforting flavors of a classic beef pot roast, slow-cooked to tender perfection and paired with an assortment of roasted root vegetables. This dish delivers a well-balanced mix of lean protein and naturally sweet vegetables, enhanced by aromatic herbs and a rich beef broth, creating a satisfying and hearty meal.

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NUTRITION

418kcal
Protein
30.9g
Fat
19g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion (half of a medium)

1 Garlic Clove

1 cup Low-Sodium Beef Broth

1 teaspoon Olive Oil

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef roast lightly with salt and pepper. In a heavy, oven-safe pot, heat the olive oil over medium-high heat.

  • 3

    Sear the beef on all sides until browned, then remove it from the pot.

  • 4

    Add the chopped yellow onion and garlic to the pot and sauté until fragrant and slightly softened.

  • 5

    Return the beef to the pot and add the beef broth along with fresh thyme and rosemary.

  • 6

    Cover the pot with a lid and transfer to the oven. Slow-cook for about 2 to 2.5 hours until the beef is fork-tender.

  • 7

    About 30 minutes before the beef is done, add the chopped carrot and parsnip to the pot to roast alongside.

  • 8

    Once the beef is tender and the vegetables are roasted, remove from the oven. Let the roast rest for a few minutes before slicing and serving with the vegetables and broth.

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

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

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Savor the comforting flavors of a classic beef pot roast, slow-cooked to tender perfection and paired with an assortment of roasted root vegetables. This dish delivers a well-balanced mix of lean protein and naturally sweet vegetables, enhanced by aromatic herbs and a rich beef broth, creating a satisfying and hearty meal.

NUTRITION

418kcal
Protein
30.9g
Fat
19g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion (half of a medium)

1 Garlic Clove

1 cup Low-Sodium Beef Broth

1 teaspoon Olive Oil

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef roast lightly with salt and pepper. In a heavy, oven-safe pot, heat the olive oil over medium-high heat.

  • 3

    Sear the beef on all sides until browned, then remove it from the pot.

  • 4

    Add the chopped yellow onion and garlic to the pot and sauté until fragrant and slightly softened.

  • 5

    Return the beef to the pot and add the beef broth along with fresh thyme and rosemary.

  • 6

    Cover the pot with a lid and transfer to the oven. Slow-cook for about 2 to 2.5 hours until the beef is fork-tender.

  • 7

    About 30 minutes before the beef is done, add the chopped carrot and parsnip to the pot to roast alongside.

  • 8

    Once the beef is tender and the vegetables are roasted, remove from the oven. Let the roast rest for a few minutes before slicing and serving with the vegetables and broth.