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 the comforting flavors of a slow-cooked beef pot roast paired with a medley of roasted root vegetables. Each bite delivers tender, melt-in-your-mouth beef enhanced by the natural sweetness of carrots, parsnips, potatoes, and onions, all slow-simmered in a savory broth. This heartwarming dish is perfect for dinner, offering a balanced combination of protein, wholesome vegetables, and aromatic herbs that make for a satisfying, clean-eating meal.

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NUTRITION

414kcal
Protein
33.7g
Fat
15.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 small Potato

1/4 medium Onion

1 Garlic Clove

1 cup Low-Sodium Beef Broth

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

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

  • 3

    In a large oven-safe pot or Dutch oven, sear the beef over medium-high heat until browned on all sides.

  • 4

    Add chopped carrot, parsnip, diced small potato, quartered onion, and minced garlic around the beef.

  • 5

    Pour in the low-sodium beef broth to partially submerge the beef and vegetables.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven.

  • 7

    Slow-cook for about 2.5 to 3 hours until the beef is tender and easily pulled apart with a fork.

  • 8

    Once cooked, remove the pot from the oven and let it rest for a few minutes before serving.

  • 9

    Plate a serving portion ensuring a balanced mix of beef and root 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 the comforting flavors of a slow-cooked beef pot roast paired with a medley of roasted root vegetables. Each bite delivers tender, melt-in-your-mouth beef enhanced by the natural sweetness of carrots, parsnips, potatoes, and onions, all slow-simmered in a savory broth. This heartwarming dish is perfect for dinner, offering a balanced combination of protein, wholesome vegetables, and aromatic herbs that make for a satisfying, clean-eating meal.

NUTRITION

414kcal
Protein
33.7g
Fat
15.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 small Potato

1/4 medium Onion

1 Garlic Clove

1 cup Low-Sodium Beef Broth

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

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

  • 3

    In a large oven-safe pot or Dutch oven, sear the beef over medium-high heat until browned on all sides.

  • 4

    Add chopped carrot, parsnip, diced small potato, quartered onion, and minced garlic around the beef.

  • 5

    Pour in the low-sodium beef broth to partially submerge the beef and vegetables.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven.

  • 7

    Slow-cook for about 2.5 to 3 hours until the beef is tender and easily pulled apart with a fork.

  • 8

    Once cooked, remove the pot from the oven and let it rest for a few minutes before serving.

  • 9

    Plate a serving portion ensuring a balanced mix of beef and root vegetables.