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 hearty, comforting meal featuring succulent slow-cooked beef paired with caramelized roasted root vegetables. The tender beef is infused with aromatic garlic, thyme, and bay leaf, while carrots, parsnips, and turnips lend natural sweetness and texture. Perfect for a nourishing dinner that warms both body and soul.

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NUTRITION

425kcal
Protein
40.2g
Fat
15.1g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1/4 medium Yellow Onion

2 Garlic Cloves

1 cup Low-Sodium Beef Broth

3 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the beef chuck roast generously with salt and pepper.

  • 2

    Heat a heavy pot or Dutch oven over medium-high heat. Add a small amount of olive oil if desired and sear the beef on all sides until browned.

  • 3

    Roughly chop the carrot, parsnip, turnip, and onion. Add them to the pot along with the garlic cloves.

  • 4

    Pour in the beef broth and add the fresh thyme and bay leaf. Bring to a simmer.

  • 5

    Reduce the heat to low, cover, and let it slowly cook for 2 to 3 hours until the beef is tender and the vegetables are caramelized.

  • 6

    Once cooked, remove the thyme sprigs and bay leaf. Taste and adjust seasonings if needed 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

Enjoy a hearty, comforting meal featuring succulent slow-cooked beef paired with caramelized roasted root vegetables. The tender beef is infused with aromatic garlic, thyme, and bay leaf, while carrots, parsnips, and turnips lend natural sweetness and texture. Perfect for a nourishing dinner that warms both body and soul.

NUTRITION

425kcal
Protein
40.2g
Fat
15.1g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1/4 medium Yellow Onion

2 Garlic Cloves

1 cup Low-Sodium Beef Broth

3 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Season the beef chuck roast generously with salt and pepper.

  • 2

    Heat a heavy pot or Dutch oven over medium-high heat. Add a small amount of olive oil if desired and sear the beef on all sides until browned.

  • 3

    Roughly chop the carrot, parsnip, turnip, and onion. Add them to the pot along with the garlic cloves.

  • 4

    Pour in the beef broth and add the fresh thyme and bay leaf. Bring to a simmer.

  • 5

    Reduce the heat to low, cover, and let it slowly cook for 2 to 3 hours until the beef is tender and the vegetables are caramelized.

  • 6

    Once cooked, remove the thyme sprigs and bay leaf. Taste and adjust seasonings if needed before serving.