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 heartwarming pot roast where succulent chunks of lean beef meld with a medley of roasted root vegetables, infused with aromatic herbs and a rich beef broth. This dish delivers comfort food flavor while keeping the macros balanced for a satisfying meal.

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NUTRITION

537kcal
Protein
43.1g
Fat
28.1g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Pot Roast

1 medium Carrot

1 medium Parsnip

½ medium Turnip

¼ medium Yellow Onion (chopped)

1 clove Garlic

½ cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef pot roast liberally with salt and pepper.

  • 3

    Heat olive oil in an oven-safe pot over medium-high heat. Sear the beef on all sides until browned.

  • 4

    Remove the beef and add the chopped onion and garlic to the pot. Sauté until softened, about 2 minutes.

  • 5

    Return the beef to the pot. Add the beef broth, fresh thyme, and rosemary.

  • 6

    Place the beef in the oven and slow-cook for about 1.5 hours.

  • 7

    Meanwhile, prepare the vegetables. Peel and roughly chop the carrot, parsnip, and turnip.

  • 8

    After the initial cooking time, add the chopped vegetables around the beef in the pot, stirring gently to combine with the broth.

  • 9

    Cover the pot and return to the oven. Continue cooking for another 45 minutes until the beef is tender and the vegetables are roasted.

  • 10

    Remove from the oven and let rest for a few minutes 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 a heartwarming pot roast where succulent chunks of lean beef meld with a medley of roasted root vegetables, infused with aromatic herbs and a rich beef broth. This dish delivers comfort food flavor while keeping the macros balanced for a satisfying meal.

NUTRITION

537kcal
Protein
43.1g
Fat
28.1g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Pot Roast

1 medium Carrot

1 medium Parsnip

½ medium Turnip

¼ medium Yellow Onion (chopped)

1 clove Garlic

½ cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef pot roast liberally with salt and pepper.

  • 3

    Heat olive oil in an oven-safe pot over medium-high heat. Sear the beef on all sides until browned.

  • 4

    Remove the beef and add the chopped onion and garlic to the pot. Sauté until softened, about 2 minutes.

  • 5

    Return the beef to the pot. Add the beef broth, fresh thyme, and rosemary.

  • 6

    Place the beef in the oven and slow-cook for about 1.5 hours.

  • 7

    Meanwhile, prepare the vegetables. Peel and roughly chop the carrot, parsnip, and turnip.

  • 8

    After the initial cooking time, add the chopped vegetables around the beef in the pot, stirring gently to combine with the broth.

  • 9

    Cover the pot and return to the oven. Continue cooking for another 45 minutes until the beef is tender and the vegetables are roasted.

  • 10

    Remove from the oven and let rest for a few minutes before serving.