Tender Slow-Cooked Beef Pot Roast with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Enjoy a classic, hearty pot roast featuring tender chunks of lean beef slow-cooked with a medley of root vegetables and aromatics. This comforting dish offers a balanced blend of flavors with savory beef, sweet carrots and parsnips, and the mild depth of onions and celery, all gently simmered in a fragrant beef broth with a hint of olive oil.

Try 7 days free, then $12.99 / mo.

NUTRITION

382kcal
Protein
33g
Fat
17.8g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Roast

1 medium Carrot

1 small Parsnip

1 quarter Onion

1 celery stalk

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the beef dry with a paper towel and season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Chop the carrot, parsnip, onion, and celery into large, uniform chunks.

  • 4

    Add the chopped vegetables to the pot around the beef, stirring briefly to coat them with any remaining oil and beef drippings.

  • 5

    Pour in the low-sodium beef broth, ensuring there is enough liquid to come about halfway up the sides of the beef and vegetables.

  • 6

    Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 2 to 2.5 hours, or until the beef is tender and the vegetables are soft.

  • 7

    Once cooked, remove the beef and let it rest briefly before slicing. Serve with the tender root vegetables and a bit of the flavorful broth.

Tender Slow-Cooked Beef Pot Roast with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Enjoy a classic, hearty pot roast featuring tender chunks of lean beef slow-cooked with a medley of root vegetables and aromatics. This comforting dish offers a balanced blend of flavors with savory beef, sweet carrots and parsnips, and the mild depth of onions and celery, all gently simmered in a fragrant beef broth with a hint of olive oil.

NUTRITION

382kcal
Protein
33g
Fat
17.8g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Roast

1 medium Carrot

1 small Parsnip

1 quarter Onion

1 celery stalk

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the beef dry with a paper towel and season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Chop the carrot, parsnip, onion, and celery into large, uniform chunks.

  • 4

    Add the chopped vegetables to the pot around the beef, stirring briefly to coat them with any remaining oil and beef drippings.

  • 5

    Pour in the low-sodium beef broth, ensuring there is enough liquid to come about halfway up the sides of the beef and vegetables.

  • 6

    Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 2 to 2.5 hours, or until the beef is tender and the vegetables are soft.

  • 7

    Once cooked, remove the beef and let it rest briefly before slicing. Serve with the tender root vegetables and a bit of the flavorful broth.