Name: Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef Chuck Roast; 1 medium Carrot; 1 small Parsnip; ½ medium Red Onion; 2 cloves Garlic; 1 tsp Olive Oil; ½ cup Beef Broth; 1 tsp Fresh Thyme; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Enjoy a hearty and flavorful pot roast that melds tender slices of slow-cooked beef with a medley of roasted root vegetables. This dish features a rich beef broth infusion, aromatic garlic, and fresh thyme, delivering a comforting, savory meal with a perfect balance of textures and natural sweetness from the vegetables.

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NUTRITION

Protein

56.8g

Fat

21.2g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

½ medium Red Onion

2 cloves Garlic

1 tsp Olive Oil

½ cup Beef Broth

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Season the beef chuck roast generously with salt and pepper on all sides.
2
In a large skillet, heat the olive oil over medium-high heat and sear the beef on all sides until nicely browned.
3
Transfer the beef to a slow cooker. Add chopped carrots, parsnip (cut into similar sized pieces), sliced red onion, and minced garlic.
4
Pour the beef broth over the ingredients and sprinkle with fresh thyme.
5
Cover the slow cooker and cook on low for 6-8 hours or until the beef is tender and easily shredded.
6
Once cooked, adjust seasoning with salt and pepper if necessary, and serve the beef with the roasted root vegetables.