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.

Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Savor the hearty flavors of tender slow-cooked beef paired with a medley of roasted root vegetables. This dish features lean beef pot roast simmered with carrots, parsnips, and onion, finished with a drizzle of olive oil to enhance the rustic aroma and vibrant taste.

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NUTRITION

374kcal
Protein
37.8g
Fat
14.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Onion

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the beef dry and season with salt and pepper.

  • 3

    Heat a skillet over medium-high heat, add a drizzle of olive oil, and sear the beef on all sides until browned.

  • 4

    In a slow cooker, add the seared beef along with roughly chopped carrots, parsnip, onion, and minced garlic.

  • 5

    Pour a small amount of water or low-sodium beef broth (optional, not listed in macros) to help with the slow cooking process.

  • 6

    Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender.

  • 7

    Once the beef is nearly done, transfer the chopped vegetables to a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 8

    Plate a portion of beef with a serving of roasted vegetables, and enjoy a hearty, balanced meal.

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.

Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Savor the hearty flavors of tender slow-cooked beef paired with a medley of roasted root vegetables. This dish features lean beef pot roast simmered with carrots, parsnips, and onion, finished with a drizzle of olive oil to enhance the rustic aroma and vibrant taste.

NUTRITION

374kcal
Protein
37.8g
Fat
14.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Onion

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the beef dry and season with salt and pepper.

  • 3

    Heat a skillet over medium-high heat, add a drizzle of olive oil, and sear the beef on all sides until browned.

  • 4

    In a slow cooker, add the seared beef along with roughly chopped carrots, parsnip, onion, and minced garlic.

  • 5

    Pour a small amount of water or low-sodium beef broth (optional, not listed in macros) to help with the slow cooking process.

  • 6

    Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender.

  • 7

    Once the beef is nearly done, transfer the chopped vegetables to a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 8

    Plate a portion of beef with a serving of roasted vegetables, and enjoy a hearty, balanced meal.