Tender Slow-Cooked Beef 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 with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef with Roasted Root Vegetables

Savor succulent slow-cooked beef paired with a medley of sweet roasted root vegetables. This dish offers tender, flavorful beef enhanced by aromatic herbs and spices, balanced with the natural sweetness and texture of carrots, parsnips, and red onions. Perfect for a hearty yet health-conscious meal.

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NUTRITION

430kcal
Protein
37.8g
Fat
18.1g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

100g Carrots

100g Parsnips

50g Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the beef chuck roast with salt and pepper. In a heavy, oven-safe pan or Dutch oven, sear the beef on all sides over medium-high heat until browned.

  • 3

    Roughly chop the carrots, parsnips, and red onion. Add them around the beef in the pan.

  • 4

    Drizzle olive oil over the vegetables and add the fresh rosemary and thyme. Toss the vegetables gently to coat with the oil and herbs.

  • 5

    Cover the pan with a lid or aluminum foil and transfer it to the oven. Slow-cook for approximately 2 to 2.5 hours, until the beef is tender and the vegetables are roasted to perfection.

  • 6

    Once cooked, slice the beef against the grain and serve it with the roasted root vegetables. Adjust seasoning with additional salt and pepper if needed.

Tender Slow-Cooked Beef 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 with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef with Roasted Root Vegetables

Savor succulent slow-cooked beef paired with a medley of sweet roasted root vegetables. This dish offers tender, flavorful beef enhanced by aromatic herbs and spices, balanced with the natural sweetness and texture of carrots, parsnips, and red onions. Perfect for a hearty yet health-conscious meal.

NUTRITION

430kcal
Protein
37.8g
Fat
18.1g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

100g Carrots

100g Parsnips

50g Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the beef chuck roast with salt and pepper. In a heavy, oven-safe pan or Dutch oven, sear the beef on all sides over medium-high heat until browned.

  • 3

    Roughly chop the carrots, parsnips, and red onion. Add them around the beef in the pan.

  • 4

    Drizzle olive oil over the vegetables and add the fresh rosemary and thyme. Toss the vegetables gently to coat with the oil and herbs.

  • 5

    Cover the pan with a lid or aluminum foil and transfer it to the oven. Slow-cook for approximately 2 to 2.5 hours, until the beef is tender and the vegetables are roasted to perfection.

  • 6

    Once cooked, slice the beef against the grain and serve it with the roasted root vegetables. Adjust seasoning with additional salt and pepper if needed.