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 comforting pot roast where lean beef melds with a medley of roasted root vegetables. The beef is slow-cooked to a tender perfection infused with aromatic garlic and onion, and complemented by naturally sweet carrots and parsnips. Each bite delivers a balance of savory notes and hearty textures, perfect for a wholesome dinner that nourishes both body and soul.

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NUTRITION

331kcal
Protein
38.2g
Fat
10.6g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

1 Garlic Clove

1/2 cup Low-Sodium Beef Broth

1/2 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the lean beef chuck roast lightly with salt and pepper.

  • 3

    In a heavy, oven-safe pot, heat the olive oil over medium heat. Sear the beef roast on all sides until browned.

  • 4

    Add the quartered onion and minced garlic to the pot and sauté for about 2 minutes until fragrant.

  • 5

    Place the beef broth into the pot to deglaze, scraping up any browned bits from the bottom.

  • 6

    Arrange the carrot (cut into large chunks) and the parsnip (cut into similar-sized pieces) around the beef in the pot.

  • 7

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

  • 8

    Remove the pot from the oven and let it rest for a few minutes before serving. Enjoy your warm, hearty meal!

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 comforting pot roast where lean beef melds with a medley of roasted root vegetables. The beef is slow-cooked to a tender perfection infused with aromatic garlic and onion, and complemented by naturally sweet carrots and parsnips. Each bite delivers a balance of savory notes and hearty textures, perfect for a wholesome dinner that nourishes both body and soul.

NUTRITION

331kcal
Protein
38.2g
Fat
10.6g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

1 Garlic Clove

1/2 cup Low-Sodium Beef Broth

1/2 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the lean beef chuck roast lightly with salt and pepper.

  • 3

    In a heavy, oven-safe pot, heat the olive oil over medium heat. Sear the beef roast on all sides until browned.

  • 4

    Add the quartered onion and minced garlic to the pot and sauté for about 2 minutes until fragrant.

  • 5

    Place the beef broth into the pot to deglaze, scraping up any browned bits from the bottom.

  • 6

    Arrange the carrot (cut into large chunks) and the parsnip (cut into similar-sized pieces) around the beef in the pot.

  • 7

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

  • 8

    Remove the pot from the oven and let it rest for a few minutes before serving. Enjoy your warm, hearty meal!