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 hearty and comforting pot roast featuring tender slices of beef slow-cooked to perfection with a medley of root vegetables. Infused with aromatic herbs, this dish delivers a warm, savory bowl perfect for a satisfying dinner that nourishes both body and soul.

Try 7 days free, then $12.99 / mo.

NUTRITION

393kcal
Protein
39.6g
Fat
19.7g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/2 medium Onion

1 stalk Celery

1 clove Garlic

1 cup Low Sodium Beef Broth

1 tsp Olive Oil

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the beef with salt and pepper on all sides.

  • 2

    Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Add chopped onion, carrot, parsnip, celery, and minced garlic to the pot. Sauté for 3-4 minutes until they start to soften.

  • 4

    Pour in the beef broth, then add fresh rosemary and thyme.

  • 5

    Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let it slow-cook for 2 to 2.5 hours until the beef is tender.

  • 6

    Once cooked, adjust the seasoning with additional salt and pepper if needed. Serve the pot roast with the vegetables in a bowl, ensuring a satisfying portion that fits your macro goals.

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 hearty and comforting pot roast featuring tender slices of beef slow-cooked to perfection with a medley of root vegetables. Infused with aromatic herbs, this dish delivers a warm, savory bowl perfect for a satisfying dinner that nourishes both body and soul.

NUTRITION

393kcal
Protein
39.6g
Fat
19.7g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/2 medium Onion

1 stalk Celery

1 clove Garlic

1 cup Low Sodium Beef Broth

1 tsp Olive Oil

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Season the beef with salt and pepper on all sides.

  • 2

    Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Add chopped onion, carrot, parsnip, celery, and minced garlic to the pot. Sauté for 3-4 minutes until they start to soften.

  • 4

    Pour in the beef broth, then add fresh rosemary and thyme.

  • 5

    Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let it slow-cook for 2 to 2.5 hours until the beef is tender.

  • 6

    Once cooked, adjust the seasoning with additional salt and pepper if needed. Serve the pot roast with the vegetables in a bowl, ensuring a satisfying portion that fits your macro goals.