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 comforting pot roast featuring tender, slow-cooked lean beef paired with a medley of roasted root vegetables. This dish delivers rich, savory flavors enhanced by aromatic herbs and a touch of olive oil for perfectly caramelized vegetables. Each bite is a delightful balance of textures and tastes, making it a warming and satisfying meal.

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NUTRITION

356kcal
Protein
33.3g
Fat
16.8g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

1 tsp Extra Virgin Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef with salt and black pepper. In a heavy, oven-safe pot, sear the beef over medium-high heat until browned on all sides, about 2-3 minutes per side.

  • 3

    Add roughly chopped garlic, onion, and fresh thyme sprigs to the pot, stirring to combine flavors.

  • 4

    Reduce the heat, cover the pot, and allow the beef to braise slowly on the stovetop for about 20 minutes to develop deep flavor.

  • 5

    While the beef is braising, prepare the vegetables. Peel and cut the carrot, parsnip, and remaining onion into bite-sized pieces. Toss them with extra virgin olive oil, salt, and pepper.

  • 6

    After braising, add the prepared vegetables around the beef in the pot, then transfer the whole pot to the preheated oven.

  • 7

    Slow cook in the oven for about 1.5 to 2 hours until the beef is tender and the vegetables are roasted and caramelized.

  • 8

    Remove from oven, let it rest for a few minutes, then slice the beef and serve with the roasted vegetables, ensuring a delicious balance of flavors and textures.

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 comforting pot roast featuring tender, slow-cooked lean beef paired with a medley of roasted root vegetables. This dish delivers rich, savory flavors enhanced by aromatic herbs and a touch of olive oil for perfectly caramelized vegetables. Each bite is a delightful balance of textures and tastes, making it a warming and satisfying meal.

NUTRITION

356kcal
Protein
33.3g
Fat
16.8g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

1 tsp Extra Virgin Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef with salt and black pepper. In a heavy, oven-safe pot, sear the beef over medium-high heat until browned on all sides, about 2-3 minutes per side.

  • 3

    Add roughly chopped garlic, onion, and fresh thyme sprigs to the pot, stirring to combine flavors.

  • 4

    Reduce the heat, cover the pot, and allow the beef to braise slowly on the stovetop for about 20 minutes to develop deep flavor.

  • 5

    While the beef is braising, prepare the vegetables. Peel and cut the carrot, parsnip, and remaining onion into bite-sized pieces. Toss them with extra virgin olive oil, salt, and pepper.

  • 6

    After braising, add the prepared vegetables around the beef in the pot, then transfer the whole pot to the preheated oven.

  • 7

    Slow cook in the oven for about 1.5 to 2 hours until the beef is tender and the vegetables are roasted and caramelized.

  • 8

    Remove from oven, let it rest for a few minutes, then slice the beef and serve with the roasted vegetables, ensuring a delicious balance of flavors and textures.