Slow-Cooked Tender Beef Pot Roast with Herb-Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Tender Beef Pot Roast with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Beef Pot Roast with Herb-Roasted Vegetables

Enjoy a comforting, slow-cooked beef pot roast paired with a medley of herb-roasted vegetables. This dish features tender slices of beef simmered with carrots, celery, onions, and garlic in a savory broth, enhanced with aromatic thyme and rosemary for a delicious, hearty meal that warms from within.

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NUTRITION

342kcal
Protein
35.6g
Fat
14.6g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1/2 cup diced Carrots

1/4 cup chopped Celery

1/4 cup chopped Onion

1 clove minced Garlic

1/4 cup Low-Sodium Beef Broth

1/2 tsp Olive Oil

1/4 tsp Dried Thyme

1/4 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

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

  • 3

    Heat olive oil in an oven-safe pot or Dutch oven over medium-high heat and sear the beef roast until browned on all sides.

  • 4

    Remove the beef from the pot and add the chopped onions, celery, and carrots. Sauté for 3-4 minutes until they begin to soften.

  • 5

    Stir in the minced garlic, dried thyme, and dried rosemary, allowing the spices to become fragrant, about 1 minute.

  • 6

    Return the beef to the pot and pour in the low-sodium beef broth. Bring the mixture to a simmer.

  • 7

    Cover the pot with a lid and transfer it to the oven. Slow-cook for 2 to 2.5 hours until the beef is tender and the vegetables are roasted.

  • 8

    Remove from the oven, adjust seasoning with salt and pepper as needed, and serve warm.

Slow-Cooked Tender Beef Pot Roast with Herb-Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Tender Beef Pot Roast with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Beef Pot Roast with Herb-Roasted Vegetables

Enjoy a comforting, slow-cooked beef pot roast paired with a medley of herb-roasted vegetables. This dish features tender slices of beef simmered with carrots, celery, onions, and garlic in a savory broth, enhanced with aromatic thyme and rosemary for a delicious, hearty meal that warms from within.

NUTRITION

342kcal
Protein
35.6g
Fat
14.6g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1/2 cup diced Carrots

1/4 cup chopped Celery

1/4 cup chopped Onion

1 clove minced Garlic

1/4 cup Low-Sodium Beef Broth

1/2 tsp Olive Oil

1/4 tsp Dried Thyme

1/4 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

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

  • 3

    Heat olive oil in an oven-safe pot or Dutch oven over medium-high heat and sear the beef roast until browned on all sides.

  • 4

    Remove the beef from the pot and add the chopped onions, celery, and carrots. Sauté for 3-4 minutes until they begin to soften.

  • 5

    Stir in the minced garlic, dried thyme, and dried rosemary, allowing the spices to become fragrant, about 1 minute.

  • 6

    Return the beef to the pot and pour in the low-sodium beef broth. Bring the mixture to a simmer.

  • 7

    Cover the pot with a lid and transfer it to the oven. Slow-cook for 2 to 2.5 hours until the beef is tender and the vegetables are roasted.

  • 8

    Remove from the oven, adjust seasoning with salt and pepper as needed, and serve warm.