Tender Slow Cooked Chuck 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 Chuck Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow Cooked Chuck Roast with Roasted Root Vegetables

Savor the hearty warmth of a tender, slow-cooked chuck roast paired with a colorful medley of roasted root vegetables. This rustic dish brings deep, rich beef flavors melded with the natural sweetness of carrots, parsnips, and beets, all enhanced with a hint of aromatic rosemary. Perfect for a comforting dinner that nourishes both body and soul.

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NUTRITION

580kcal
Protein
52.6g
Fat
30g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chuck Roast (198g)

1 medium Carrot (61g)

1 medium Parsnip (70g)

1 small Beet (70g)

1 teaspoon Olive Oil (5g)

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the chuck roast generously with salt, pepper, and a few finely chopped rosemary leaves.

  • 3

    Place the roast in a slow cooker along with a splash of water or low-sodium beef broth if desired.

  • 4

    Set the slow cooker on low and cook for 6-7 hours until the beef becomes tender and easily shreddable.

  • 5

    While the roast is cooking, peel and cut the carrot, parsnip, and beet into evenly sized pieces.

  • 6

    Toss the vegetables in a small bowl with olive oil, a pinch of salt, pepper, and additional rosemary.

  • 7

    Spread the vegetables on a baking tray and roast them in the oven for 25-30 minutes until tender and lightly caramelized.

  • 8

    Once cooked, serve a portion of the sliced chuck roast with a heap of the roasted root vegetables on the side.

  • 9

    Garnish with a fresh rosemary sprig if desired, and enjoy your comforting, nutrient-packed meal.

Tender Slow Cooked Chuck 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 Chuck Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow Cooked Chuck Roast with Roasted Root Vegetables

Savor the hearty warmth of a tender, slow-cooked chuck roast paired with a colorful medley of roasted root vegetables. This rustic dish brings deep, rich beef flavors melded with the natural sweetness of carrots, parsnips, and beets, all enhanced with a hint of aromatic rosemary. Perfect for a comforting dinner that nourishes both body and soul.

NUTRITION

580kcal
Protein
52.6g
Fat
30g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chuck Roast (198g)

1 medium Carrot (61g)

1 medium Parsnip (70g)

1 small Beet (70g)

1 teaspoon Olive Oil (5g)

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the chuck roast generously with salt, pepper, and a few finely chopped rosemary leaves.

  • 3

    Place the roast in a slow cooker along with a splash of water or low-sodium beef broth if desired.

  • 4

    Set the slow cooker on low and cook for 6-7 hours until the beef becomes tender and easily shreddable.

  • 5

    While the roast is cooking, peel and cut the carrot, parsnip, and beet into evenly sized pieces.

  • 6

    Toss the vegetables in a small bowl with olive oil, a pinch of salt, pepper, and additional rosemary.

  • 7

    Spread the vegetables on a baking tray and roast them in the oven for 25-30 minutes until tender and lightly caramelized.

  • 8

    Once cooked, serve a portion of the sliced chuck roast with a heap of the roasted root vegetables on the side.

  • 9

    Garnish with a fresh rosemary sprig if desired, and enjoy your comforting, nutrient-packed meal.