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 warmth of tender slow-cooked beef infused with aromatic herbs, complemented by a medley of roasted root vegetables. This comforting dish creates a perfect balance between savory and sweet, making it a hearty yet light meal ideally suited for slow-cooking lovers.

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NUTRITION

437kcal
Protein
38.6g
Fat
26.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 cup chopped Yellow Onion

1 Celery Stalk

1 Garlic Clove

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Season the beef chuck roast with salt and black pepper on all sides.

  • 2

    Heat the olive oil in a large skillet over medium-high heat and sear the beef roast until browned on all sides.

  • 3

    Chop the carrot, parsnip, onion, and celery into bite-sized pieces and mince the garlic.

  • 4

    Place the seared beef in a slow cooker, add the chopped vegetables, garlic, thyme, and rosemary.

  • 5

    Pour the low sodium beef broth over the ingredients.

  • 6

    Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the vegetables are roasted.

  • 7

    Adjust seasoning with more salt and pepper if needed before serving.

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 warmth of tender slow-cooked beef infused with aromatic herbs, complemented by a medley of roasted root vegetables. This comforting dish creates a perfect balance between savory and sweet, making it a hearty yet light meal ideally suited for slow-cooking lovers.

NUTRITION

437kcal
Protein
38.6g
Fat
26.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 cup chopped Yellow Onion

1 Celery Stalk

1 Garlic Clove

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Season the beef chuck roast with salt and black pepper on all sides.

  • 2

    Heat the olive oil in a large skillet over medium-high heat and sear the beef roast until browned on all sides.

  • 3

    Chop the carrot, parsnip, onion, and celery into bite-sized pieces and mince the garlic.

  • 4

    Place the seared beef in a slow cooker, add the chopped vegetables, garlic, thyme, and rosemary.

  • 5

    Pour the low sodium beef broth over the ingredients.

  • 6

    Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the vegetables are roasted.

  • 7

    Adjust seasoning with more salt and pepper if needed before serving.