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 the rich, deep flavors of tender slow-cooked beef paired with a vibrant medley of roasted root vegetables. This comforting dish delivers succulent beef and caramelized vegetables, lightly enhanced with olive oil and aromatic herbs, creating a satisfying and well-balanced meal.

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NUTRITION

417kcal
Protein
34.3g
Fat
20.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

0.5 medium Yellow Onion (halved)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef chuck roast with salt and pepper. In a heavy skillet over medium-high heat, sear the beef on all sides until browned.

  • 3

    While the beef is browning, peel and cut the carrot and parsnip into chunks, and roughly chop the onion.

  • 4

    Transfer the seared beef to a slow cooker or an oven-safe pot. Add the chopped vegetables around the beef and pour in a small amount of water or low-sodium beef broth to provide moisture.

  • 5

    Cover and slow-cook on low heat for 3-4 hours until the beef is tender and easily pulls apart.

  • 6

    Drizzle the olive oil over the vegetables and, if using an oven-safe pot, transfer to the oven for the last 20 minutes to let the vegetables roast and caramelize.

  • 7

    Once cooked, serve the tender beef sliced or shredded alongside the roasted root vegetables, and enjoy a 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 the rich, deep flavors of tender slow-cooked beef paired with a vibrant medley of roasted root vegetables. This comforting dish delivers succulent beef and caramelized vegetables, lightly enhanced with olive oil and aromatic herbs, creating a satisfying and well-balanced meal.

NUTRITION

417kcal
Protein
34.3g
Fat
20.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

0.5 medium Yellow Onion (halved)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef chuck roast with salt and pepper. In a heavy skillet over medium-high heat, sear the beef on all sides until browned.

  • 3

    While the beef is browning, peel and cut the carrot and parsnip into chunks, and roughly chop the onion.

  • 4

    Transfer the seared beef to a slow cooker or an oven-safe pot. Add the chopped vegetables around the beef and pour in a small amount of water or low-sodium beef broth to provide moisture.

  • 5

    Cover and slow-cook on low heat for 3-4 hours until the beef is tender and easily pulls apart.

  • 6

    Drizzle the olive oil over the vegetables and, if using an oven-safe pot, transfer to the oven for the last 20 minutes to let the vegetables roast and caramelize.

  • 7

    Once cooked, serve the tender beef sliced or shredded alongside the roasted root vegetables, and enjoy a warm, hearty meal.