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 hearty pot roast featuring tender beef slow-cooked to perfection, complemented by a medley of roasted carrots, parsnips, and onions. Infused with garlic and herbs, this dish offers a comforting, rustic flavor ideal for a satisfying dinner that warms both body and soul.

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NUTRITION

401kcal
Protein
35.8g
Fat
19.9g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Yellow Onion

2 Garlic Cloves

1 tsp Olive Oil

1/2 cup Low-Sodium Beef Broth

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the beef chuck roast generously with salt and pepper.

  • 3

    Heat olive oil in a heavy, ovenproof pot over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 4

    While the beef sears, roughly chop the carrot, parsnip, and onion. Smash or mince the garlic cloves.

  • 5

    Add the chopped vegetables and garlic to the pot around the beef. Pour in the low-sodium beef broth and add the thyme sprigs.

  • 6

    Bring the liquid to a simmer, then cover the pot with a lid and transfer to the preheated oven.

  • 7

    Slow-cook for approximately 2 to 2.5 hours, or until the beef is tender and the vegetables are roasted to your liking.

  • 8

    Remove from the oven, discard the thyme sprigs, and combine the beef with the roasted vegetables. Adjust salt and pepper if necessary before serving.

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 hearty pot roast featuring tender beef slow-cooked to perfection, complemented by a medley of roasted carrots, parsnips, and onions. Infused with garlic and herbs, this dish offers a comforting, rustic flavor ideal for a satisfying dinner that warms both body and soul.

NUTRITION

401kcal
Protein
35.8g
Fat
19.9g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Yellow Onion

2 Garlic Cloves

1 tsp Olive Oil

1/2 cup Low-Sodium Beef Broth

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the beef chuck roast generously with salt and pepper.

  • 3

    Heat olive oil in a heavy, ovenproof pot over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 4

    While the beef sears, roughly chop the carrot, parsnip, and onion. Smash or mince the garlic cloves.

  • 5

    Add the chopped vegetables and garlic to the pot around the beef. Pour in the low-sodium beef broth and add the thyme sprigs.

  • 6

    Bring the liquid to a simmer, then cover the pot with a lid and transfer to the preheated oven.

  • 7

    Slow-cook for approximately 2 to 2.5 hours, or until the beef is tender and the vegetables are roasted to your liking.

  • 8

    Remove from the oven, discard the thyme sprigs, and combine the beef with the roasted vegetables. Adjust salt and pepper if necessary before serving.