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 Chuck Roast; 1 medium Carrot; 1/2 medium Parsnip; 1/4 cup chopped Onion; 1 Garlic Clove; 1/2 cup Low-Sodium Beef Broth; 1 tsp Olive Oil

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 comforting flavors of this slow-cooked beef pot roast paired with a medley of roasted root vegetables. The beef is tender and well-seasoned, simmered to perfection in a savory broth, while the carrots, parsnips, and onions add a natural sweetness and hearty texture. Perfect for a satisfying dinner that warms you from the inside out.

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NUTRITION

Protein

32.7g

Fat

12.8g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1/2 medium Parsnip

1/4 cup chopped Onion

1 Garlic Clove

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 350°F. Pat the beef roast dry with paper towels.
2
Heat olive oil in an oven-safe pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned.
3
Add the chopped onion and garlic to the pot, sauté until translucent and fragrant.
4
Add the beef broth to deglaze the pan, scraping any browned bits off the bottom.
5
Place the beef in the pot and add in the carrot and parsnip (cut into chunks if preferred).
6
Cover the pot with a lid and transfer to the oven. Let it slow cook for 2 to 2.5 hours until the beef is tender and the vegetables are cooked through.
7
Remove the pot from the oven, taste and adjust seasoning if necessary, then serve hot.