Name: Tender 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 Chuck Roast; 1 cup diced Carrots; 1 cup diced Parsnips; 1/2 medium Onion, sliced; 2 cloves Garlic, minced; 1 cup Low-Sodium Beef Broth; 1 tsp Olive Oil

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.

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Enjoy a comforting bowl of slow-cooked beef paired with naturally sweet roasted root vegetables. This dish features tender, lean beef layered with carrots, parsnips, and onions, all simmered to perfection in a savory beef broth with aromatic garlic and herbs.

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NUTRITION

Protein

39.7g

Fat

17.7g

Carbs

43.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1 cup diced Carrots

1 cup diced Parsnips

1/2 medium Onion, sliced

2 cloves Garlic, minced

1 cup Low-Sodium Beef Broth

1 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 325°F.
2
Heat olive oil in a heavy, oven-safe pot over medium-high heat. Sear the beef roast on all sides until browned.
3
Remove the beef temporarily and add the sliced onions and minced garlic to the pot. Sauté until the onions become translucent.
4
Return the beef to the pot and add the beef broth. Bring to a simmer.
5
Cover the pot and transfer it to the preheated oven. Slow-cook for about 2 to 2 1/2 hours until the beef is tender.
6
Towards the last 45 minutes of cooking, add the diced carrots and parsnips to the pot, stirring gently to combine.
7
Once the vegetables are tender and the beef is easily pierced with a fork, remove the pot from the oven and let it rest briefly before serving.