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, comforting dish featuring tender slow-cooked lean beef paired with vibrantly roasted carrots, parsnips, and onions. This balanced meal offers a nourishing blend of robust flavors and wholesome ingredients, making it perfect for a satisfying dinner that stays within your nutritional targets.

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NUTRITION

380kcal
Protein
34.7g
Fat
16.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Stew Meat

1 medium Carrot

1 small Parsnip

1/4 large Onion

1/2 cup Low Sodium Beef Broth

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the lean beef stew meat with salt and pepper. In a heavy, oven-safe pot or dutch oven, lightly sear the beef over medium-high heat until browned on all sides.

  • 3

    Chop the carrot, parsnip, and onion into uniform pieces. Toss the vegetables with the olive oil, a pinch of salt, and pepper.

  • 4

    Add the chopped vegetables to the pot around the beef. Pour in the beef broth, ensuring the meat is partially submerged.

  • 5

    Cover the pot and transfer to the preheated oven. Slow cook for about 2 to 2.5 hours, or until the beef is tender and the vegetables are nicely roasted.

  • 6

    Once cooked, remove from the oven and let rest for a few minutes. Serve warm, ensuring an even distribution of beef and roasted vegetables.

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, comforting dish featuring tender slow-cooked lean beef paired with vibrantly roasted carrots, parsnips, and onions. This balanced meal offers a nourishing blend of robust flavors and wholesome ingredients, making it perfect for a satisfying dinner that stays within your nutritional targets.

NUTRITION

380kcal
Protein
34.7g
Fat
16.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Stew Meat

1 medium Carrot

1 small Parsnip

1/4 large Onion

1/2 cup Low Sodium Beef Broth

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the lean beef stew meat with salt and pepper. In a heavy, oven-safe pot or dutch oven, lightly sear the beef over medium-high heat until browned on all sides.

  • 3

    Chop the carrot, parsnip, and onion into uniform pieces. Toss the vegetables with the olive oil, a pinch of salt, and pepper.

  • 4

    Add the chopped vegetables to the pot around the beef. Pour in the beef broth, ensuring the meat is partially submerged.

  • 5

    Cover the pot and transfer to the preheated oven. Slow cook for about 2 to 2.5 hours, or until the beef is tender and the vegetables are nicely roasted.

  • 6

    Once cooked, remove from the oven and let rest for a few minutes. Serve warm, ensuring an even distribution of beef and roasted vegetables.