Name: Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef Stew Meat; 1 medium Carrot; 1 small Parsnip; 1 small Yellow Onion; 1 tsp Olive Oil; 1 cup Low Sodium Beef Broth; Salt, Pepper, Thyme, Rosemary to taste

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.

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Savor the rich flavors of tender slow-cooked beef paired with a medley of roasted root vegetables. This comforting dish combines lean beef braised in a savory broth with sweet carrots, earthy parsnips, and aromatic onions, finished with a hint of olive oil and herbs for an extra depth of flavor.

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NUTRITION

Protein

33.9g

Fat

20.7g

Carbs

19g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat

1 medium Carrot

1 small Parsnip

1 small Yellow Onion

1 tsp Olive Oil

1 cup Low Sodium Beef Broth

Salt, Pepper, Thyme, Rosemary to taste

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PREPARATION

1
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the beef stew meat and sear on all sides until lightly browned.
2
Add the chopped yellow onion and sauté until translucent.
3
Peel and cut the carrot and parsnip into chunky pieces, then add them to the pot.
4
Pour in the low sodium beef broth, ensuring the meat and vegetables are mostly submerged.
5
Season with salt, pepper, thyme, and rosemary.
6
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook slowly for 2 to 3 hours until the beef is tender and the vegetables are roasted to perfection.
7
Adjust seasoning if needed, and serve warm.