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

Enjoy a heartwarming pot roast featuring tender seared beef chuck and a medley of roasted root vegetables, simmered slowly with aromatic herbs. This dish brings out the natural sweetness of carrots and parsnips, perfectly balanced with savory beef broth and caramelized onions—a comforting meal ideal for a relaxed dinner.

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NUTRITION

411kcal
Protein
34.6g
Fat
22.4g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1 small Onion

1 stalk Celery

1/2 cup Low-Sodium Beef Broth

1/2 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

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PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a skillet over medium-high heat and sear the beef on all sides until browned.

  • 3

    Chop the carrot, parsnip, onion, and celery into bite-sized pieces.

  • 4

    Place the seared beef into a slow cooker, then add the chopped vegetables.

  • 5

    Pour the low-sodium beef broth over the beef and vegetables.

  • 6

    Add the fresh rosemary and thyme to the slow cooker.

  • 7

    Cover and cook on low for 3-4 hours until the beef is tender and the vegetables are roasted.

  • 8

    Once cooked, serve hot and enjoy your comforting meal.

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

Enjoy a heartwarming pot roast featuring tender seared beef chuck and a medley of roasted root vegetables, simmered slowly with aromatic herbs. This dish brings out the natural sweetness of carrots and parsnips, perfectly balanced with savory beef broth and caramelized onions—a comforting meal ideal for a relaxed dinner.

NUTRITION

411kcal
Protein
34.6g
Fat
22.4g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1 small Onion

1 stalk Celery

1/2 cup Low-Sodium Beef Broth

1/2 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a skillet over medium-high heat and sear the beef on all sides until browned.

  • 3

    Chop the carrot, parsnip, onion, and celery into bite-sized pieces.

  • 4

    Place the seared beef into a slow cooker, then add the chopped vegetables.

  • 5

    Pour the low-sodium beef broth over the beef and vegetables.

  • 6

    Add the fresh rosemary and thyme to the slow cooker.

  • 7

    Cover and cook on low for 3-4 hours until the beef is tender and the vegetables are roasted.

  • 8

    Once cooked, serve hot and enjoy your comforting meal.