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 the comforting blend of succulent, slow-cooked beef enhanced with the earthy sweetness of roasted carrots, parsnips, and sweet potato, accented by aromatic onion and garlic. This dish brings warmth to your plate with a rustic presentation that’s perfect for a satisfying dinner.

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NUTRITION

444kcal
Protein
37.9g
Fat
18.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Pot Roast

1 medium Carrot

1/2 medium Parsnip

2 ounces Sweet Potato

1/2 medium Onion

1 clove Garlic

1 tsp Olive Oil

1 tsp Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

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

  • 3

    Add the chopped onion, garlic, and rosemary to the pot, stirring briefly to release their aromas.

  • 4

    Cover the beef with a modest amount of water or low-sodium beef broth (optional, not counted in macros) and reduce heat to low. Let the roast cook slowly for about 2 hours, or until tender.

  • 5

    While the beef cooks, toss the carrot, parsnip, sweet potato, and additional onion slices (if desired) in olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven at 325°F for about 25-30 minutes or until they are tender and caramelized around the edges.

  • 7

    Slice or shred the beef and serve with a generous portion of the roasted root vegetables. Adjust seasoning with salt and pepper as needed.

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 the comforting blend of succulent, slow-cooked beef enhanced with the earthy sweetness of roasted carrots, parsnips, and sweet potato, accented by aromatic onion and garlic. This dish brings warmth to your plate with a rustic presentation that’s perfect for a satisfying dinner.

NUTRITION

444kcal
Protein
37.9g
Fat
18.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Pot Roast

1 medium Carrot

1/2 medium Parsnip

2 ounces Sweet Potato

1/2 medium Onion

1 clove Garlic

1 tsp Olive Oil

1 tsp Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

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

  • 3

    Add the chopped onion, garlic, and rosemary to the pot, stirring briefly to release their aromas.

  • 4

    Cover the beef with a modest amount of water or low-sodium beef broth (optional, not counted in macros) and reduce heat to low. Let the roast cook slowly for about 2 hours, or until tender.

  • 5

    While the beef cooks, toss the carrot, parsnip, sweet potato, and additional onion slices (if desired) in olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven at 325°F for about 25-30 minutes or until they are tender and caramelized around the edges.

  • 7

    Slice or shred the beef and serve with a generous portion of the roasted root vegetables. Adjust seasoning with salt and pepper as needed.