Name: Slow-Cooked Beef Pot Roast with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lean Beef Pot Roast; 1 medium Carrot; 1 small Parsnip; 1/4 medium Onion (quartered); 1 stalk Celery; 1 tsp Olive Oil; Salt and Pepper, to taste; 2 sprigs Thyme/ Rosemary

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.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Savor this hearty yet balanced dish featuring tender lean beef, slow-cooked to perfection with a medley of roasted root vegetables. The savory blend of carrots, parsnips, and onions, enhanced with aromatic herbs and a drizzle of olive oil, creates a comforting meal that fits seamlessly into your nutritional goals.

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NUTRITION

Protein

33.9g

Fat

19.8g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

1 stalk Celery

1 tsp Olive Oil

Salt and Pepper, to taste

2 sprigs Thyme/ Rosemary

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PREPARATION

1
Preheat your oven to 300°F.
2
Season the beef lightly with salt and pepper on all sides.
3
In a heavy, oven-safe pot or Dutch oven, heat a teaspoon of olive oil over medium-high heat.
4
Sear the beef on all sides until browned, about 2-3 minutes per side.
5
Add the quartered onion, chopped carrot, parsnip, and celery to the pot.
6
Toss in the herb sprigs (thyme and rosemary) to infuse the flavors.
7
Cover the pot with a lid and transfer it to the oven.
8
Slow-cook for about 2 to 2.5 hours until the beef is tender and the vegetables are roasted.
9
Check seasoning before serving and adjust salt and pepper if needed.
10
Plate a serving ensuring a balanced portion of meat and vegetables, and enjoy your nutritious, hearty meal.