Tender Slow-Cooked Beef Pot Roast with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Enjoy a hearty, comforting pot roast featuring tender chunks of slow-cooked beef paired with a medley of sweet carrots, earthy parsnips, and baby potatoes. This dish is simmered in a savory beef broth with aromatic onions and garlic, resulting in a delicious, gently seasoned meal perfect for a filling dinner.

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NUTRITION

537kcal
Protein
41.0g
Fat
26.3g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 medium-small Parsnip

1 small Baby Potato

1/4 medium Yellow Onion

1/2 cup Beef Broth

1 Garlic Clove

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the beef chuck roast generously with salt and pepper on all sides.

  • 2

    Heat a skillet over medium-high heat, then sear the beef on all sides until browned.

  • 3

    Transfer the seared beef to a slow cooker.

  • 4

    Peel and chop the carrot, parsnip, and baby potato into bite-sized chunks. Roughly chop the onion and mince the garlic.

  • 5

    Add the chopped vegetables, onion, garlic, and rosemary sprigs to the slow cooker around the beef.

  • 6

    Pour in the beef broth carefully to combine the flavors.

  • 7

    Cover the slow cooker and set it on low. Let it cook for 6 to 8 hours, or until the beef is tender and the vegetables are soft.

  • 8

    Once cooked, remove the rosemary sprigs, adjust salt and pepper if needed, and serve hot.

Tender Slow-Cooked Beef Pot Roast with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Enjoy a hearty, comforting pot roast featuring tender chunks of slow-cooked beef paired with a medley of sweet carrots, earthy parsnips, and baby potatoes. This dish is simmered in a savory beef broth with aromatic onions and garlic, resulting in a delicious, gently seasoned meal perfect for a filling dinner.

NUTRITION

537kcal
Protein
41.0g
Fat
26.3g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 medium-small Parsnip

1 small Baby Potato

1/4 medium Yellow Onion

1/2 cup Beef Broth

1 Garlic Clove

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Season the beef chuck roast generously with salt and pepper on all sides.

  • 2

    Heat a skillet over medium-high heat, then sear the beef on all sides until browned.

  • 3

    Transfer the seared beef to a slow cooker.

  • 4

    Peel and chop the carrot, parsnip, and baby potato into bite-sized chunks. Roughly chop the onion and mince the garlic.

  • 5

    Add the chopped vegetables, onion, garlic, and rosemary sprigs to the slow cooker around the beef.

  • 6

    Pour in the beef broth carefully to combine the flavors.

  • 7

    Cover the slow cooker and set it on low. Let it cook for 6 to 8 hours, or until the beef is tender and the vegetables are soft.

  • 8

    Once cooked, remove the rosemary sprigs, adjust salt and pepper if needed, and serve hot.