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 this comforting and hearty pot roast, where lean beef is slowly cooked to tender perfection alongside a medley of naturally sweet roasted root vegetables, infused with aromatic herbs. A perfect meal that delivers deep, savory flavors and a satisfying, wholesome experience.

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NUTRITION

394kcal
Protein
43.0g
Fat
12g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Top Round Roast

1 medium Carrot

1 medium Parsnip

1 medium Turnip

1/2 cup Low-Sodium Beef Broth

1 tsp Extra-Virgin Olive Oil

3 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef top round roast generously with salt and pepper. In a skillet, sear the beef on all sides until browned to lock in the flavors.

  • 3

    While the beef is searing, peel and cut the carrot, parsnip, and turnip into large chunks.

  • 4

    Place the seared beef in a Dutch oven or a heavy oven-safe pot. Arrange the chopped vegetables around and on top of the beef.

  • 5

    Pour the low-sodium beef broth over the ingredients, add the thyme sprigs, and drizzle with olive oil.

  • 6

    Cover the pot with a lid and transfer to the oven. Allow it to slow-cook for about 2 to 2.5 hours until the beef is tender and the vegetables are soft.

  • 7

    Once cooked, remove from the oven, let it rest for a few minutes, and then slice the beef and serve with the roasted vegetables, drizzled with the flavorful 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 this comforting and hearty pot roast, where lean beef is slowly cooked to tender perfection alongside a medley of naturally sweet roasted root vegetables, infused with aromatic herbs. A perfect meal that delivers deep, savory flavors and a satisfying, wholesome experience.

NUTRITION

394kcal
Protein
43.0g
Fat
12g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Top Round Roast

1 medium Carrot

1 medium Parsnip

1 medium Turnip

1/2 cup Low-Sodium Beef Broth

1 tsp Extra-Virgin Olive Oil

3 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef top round roast generously with salt and pepper. In a skillet, sear the beef on all sides until browned to lock in the flavors.

  • 3

    While the beef is searing, peel and cut the carrot, parsnip, and turnip into large chunks.

  • 4

    Place the seared beef in a Dutch oven or a heavy oven-safe pot. Arrange the chopped vegetables around and on top of the beef.

  • 5

    Pour the low-sodium beef broth over the ingredients, add the thyme sprigs, and drizzle with olive oil.

  • 6

    Cover the pot with a lid and transfer to the oven. Allow it to slow-cook for about 2 to 2.5 hours until the beef is tender and the vegetables are soft.

  • 7

    Once cooked, remove from the oven, let it rest for a few minutes, and then slice the beef and serve with the roasted vegetables, drizzled with the flavorful broth.