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 a comforting, hearty dish featuring tender, slow-cooked beef paired with an array of roasted root vegetables. This pot roast offers a delightful balance of savory beef infused with aromatic herbs and the natural sweetness of roasted carrots and parsnips, creating a satisfying meal that's both nourishing and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

430kcal
Protein
38.4g
Fat
24.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 Yellow Onion

1 Garlic Clove

2 tsp Olive Oil

1/2 cup Beef Broth

3 sprigs Fresh Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

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

  • 3

    In a large oven-safe pot or Dutch oven, heat 1 teaspoon of olive oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef and set aside.

  • 4

    Add the remaining teaspoon of olive oil to the pot. Sauté the chopped quarter onion and minced garlic until fragrant and translucent.

  • 5

    Roughly chop the carrot and parsnip into large chunks and add them to the pot along with the sprigs of fresh thyme.

  • 6

    Return the seared beef to the pot and pour in the beef broth. Bring the liquid to a simmer.

  • 7

    Cover the pot and transfer it to the preheated oven. Let it slow-cook for about 2 to 2.5 hours until the beef is tender and the flavors meld together.

  • 8

    Once done, taste and adjust the seasoning with additional salt and black pepper if needed. Serve warm, ensuring a balanced portion of beef and roasted vegetables.

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 a comforting, hearty dish featuring tender, slow-cooked beef paired with an array of roasted root vegetables. This pot roast offers a delightful balance of savory beef infused with aromatic herbs and the natural sweetness of roasted carrots and parsnips, creating a satisfying meal that's both nourishing and delicious.

NUTRITION

430kcal
Protein
38.4g
Fat
24.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 Yellow Onion

1 Garlic Clove

2 tsp Olive Oil

1/2 cup Beef Broth

3 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

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

  • 3

    In a large oven-safe pot or Dutch oven, heat 1 teaspoon of olive oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef and set aside.

  • 4

    Add the remaining teaspoon of olive oil to the pot. Sauté the chopped quarter onion and minced garlic until fragrant and translucent.

  • 5

    Roughly chop the carrot and parsnip into large chunks and add them to the pot along with the sprigs of fresh thyme.

  • 6

    Return the seared beef to the pot and pour in the beef broth. Bring the liquid to a simmer.

  • 7

    Cover the pot and transfer it to the preheated oven. Let it slow-cook for about 2 to 2.5 hours until the beef is tender and the flavors meld together.

  • 8

    Once done, taste and adjust the seasoning with additional salt and black pepper if needed. Serve warm, ensuring a balanced portion of beef and roasted vegetables.