Tender Slow-Cooked Beef Pot Roast with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Enjoy a comforting bowl of tender, slow-cooked beef infused with aromatic herbs and accompanied by sweet, earthy root vegetables. This hearty dish delivers a warm, savory blend of flavors that's perfect for a balanced meal any time of day.

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NUTRITION

459kcal
Protein
48g
Fat
19.5g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Yellow Onion

1 stalk Celery

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

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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 heavy-bottomed pot or slow cooker over medium-high heat.

  • 3

    Sear the beef on all sides until browned to help lock in the juices.

  • 4

    Add the chopped garlic, sliced carrot, diced parsnip, chopped onion, and celery to the pot.

  • 5

    Pour in the low sodium beef broth and add the fresh thyme and rosemary sprigs.

  • 6

    If using a stove-top pot, bring to a simmer, then reduce the heat to low, cover, and let it cook slowly for about 2-3 hours until beef is tender. For a slow cooker, set on low for 6-8 hours.

  • 7

    Once the beef is fork tender and the vegetables are soft, remove the herb sprigs, adjust seasoning, and serve hot.

Tender Slow-Cooked Beef Pot Roast with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Enjoy a comforting bowl of tender, slow-cooked beef infused with aromatic herbs and accompanied by sweet, earthy root vegetables. This hearty dish delivers a warm, savory blend of flavors that's perfect for a balanced meal any time of day.

NUTRITION

459kcal
Protein
48g
Fat
19.5g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Yellow Onion

1 stalk Celery

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a heavy-bottomed pot or slow cooker over medium-high heat.

  • 3

    Sear the beef on all sides until browned to help lock in the juices.

  • 4

    Add the chopped garlic, sliced carrot, diced parsnip, chopped onion, and celery to the pot.

  • 5

    Pour in the low sodium beef broth and add the fresh thyme and rosemary sprigs.

  • 6

    If using a stove-top pot, bring to a simmer, then reduce the heat to low, cover, and let it cook slowly for about 2-3 hours until beef is tender. For a slow cooker, set on low for 6-8 hours.

  • 7

    Once the beef is fork tender and the vegetables are soft, remove the herb sprigs, adjust seasoning, and serve hot.