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 and flavorful pot roast featuring tender lean beef slow-cooked to perfection with a medley of roasted root vegetables. The savory broth infuses the dish with rich aromas while the roasted carrots, parsnips, and onions add a natural sweetness and satisfying texture. This comforting dish is ideal for a balanced dinner that's both nourishing and delicious.

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NUTRITION

486kcal
Protein
40.2g
Fat
16.3g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 stalk Celery

2 cloves Garlic

1 tsp Olive Oil

1/2 cup Low-Sodium Beef Broth

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PREPARATION

  • 1

    Preheat the oven to 300°F.

  • 2

    Season the lean beef roast generously with salt and pepper.

  • 3

    Heat the olive oil in a cast iron or oven-safe pot over medium-high heat, and sear the beef on all sides until browned.

  • 4

    Add the chopped garlic, celery, and halved onion to the pot, cooking for 2-3 minutes to release their aromas.

  • 5

    Place the beef roast back in the pot and pour in the low-sodium beef broth.

  • 6

    Arrange the chopped carrot and parsnip around the beef. Add additional seasoning if desired.

  • 7

    Cover the pot with a lid and transfer to the preheated oven. Slow cook for 2 to 2.5 hours, or until the beef is tender.

  • 8

    Once cooked, remove the roast and vegetables from the pot, slice the beef, and serve with the tender vegetables, spooning some of the savory broth over the top.

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 and flavorful pot roast featuring tender lean beef slow-cooked to perfection with a medley of roasted root vegetables. The savory broth infuses the dish with rich aromas while the roasted carrots, parsnips, and onions add a natural sweetness and satisfying texture. This comforting dish is ideal for a balanced dinner that's both nourishing and delicious.

NUTRITION

486kcal
Protein
40.2g
Fat
16.3g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 stalk Celery

2 cloves Garlic

1 tsp Olive Oil

1/2 cup Low-Sodium Beef Broth

PREPARATION

  • 1

    Preheat the oven to 300°F.

  • 2

    Season the lean beef roast generously with salt and pepper.

  • 3

    Heat the olive oil in a cast iron or oven-safe pot over medium-high heat, and sear the beef on all sides until browned.

  • 4

    Add the chopped garlic, celery, and halved onion to the pot, cooking for 2-3 minutes to release their aromas.

  • 5

    Place the beef roast back in the pot and pour in the low-sodium beef broth.

  • 6

    Arrange the chopped carrot and parsnip around the beef. Add additional seasoning if desired.

  • 7

    Cover the pot with a lid and transfer to the preheated oven. Slow cook for 2 to 2.5 hours, or until the beef is tender.

  • 8

    Once cooked, remove the roast and vegetables from the pot, slice the beef, and serve with the tender vegetables, spooning some of the savory broth over the top.