YOUR SOLIN GENERATED RECIPE
Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables
Savor the hearty flavors of slow-cooked beef mingled with a medley of roasted root vegetables. This comforting dish features tender beef chuck infused with aromatic beef broth, garlic, and herbs, paired with sweet carrots, parsnips, and onions. Perfectly balanced for a wholesome dinner that delights the senses without compromising your nutritional goals.
INGREDIENTS
5 oz Beef Chuck Roast
1 medium Carrot
1 medium Parsnip
1 small Onion
1 Celery Stalk
1/2 cup Beef Broth
1 tsp Olive Oil
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 325°F.
Season the beef chuck roast generously with salt and pepper.
Heat a heavy oven-safe pot or Dutch oven over medium-high heat and add a drizzle of olive oil. Brown the beef roast on all sides until a crust forms.
Reduce the heat to medium and add the minced garlic, allowing it to become fragrant for about 30 seconds.
Add the beef broth to the pot, scraping up any browned bits from the bottom. Bring it to a simmer.
Chop the carrot, parsnip, onion, and celery into uniform pieces. Add these root vegetables to the pot around the beef.
Cover the pot and transfer it to the preheated oven. Slow-cook for about 2 to 2.5 hours, until the beef is tender and the vegetables are roasted.
Once done, remove from the oven. Slice the beef and serve it with the roasted vegetables, spooning some of the braising liquid over the top.
Adjust seasoning with extra salt and pepper if needed before serving.