Tender Slow-Cooked Beef Pot Roast with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Savor a warming, hearty dish featuring tender beef slow-cooked to perfection with a medley of sweet and earthy root vegetables. Aromatic herbs infuse this pot roast with a comforting depth of flavor, making it an ideal dinner for embracing cozy moments while nourishing the body with balanced, clean ingredients.

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NUTRITION

417kcal
Protein
39.3g
Fat
20.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

0.5 cup diced Carrots

0.5 cup diced Parsnips

0.25 cup diced Onion

0.25 cup diced Celery

1 clove minced Garlic

0.5 cup Low-Sodium Beef Broth

1 tsp Extra Virgin Olive Oil

1 sprig Fresh Thyme

1 sprig Fresh Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Season the beef chuck roast generously with salt and pepper on all sides.

  • 2

    Heat the olive oil in a large, heavy pot or slow cooker over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Add diced onions and garlic, cooking until they’re translucent and aromatic.

  • 4

    Stir in the diced carrots, parsnips, and celery, allowing them to lightly caramelize for a few minutes.

  • 5

    Pour in the beef broth and add fresh thyme and rosemary, ensuring they infuse the liquid with flavor.

  • 6

    Cover the pot or slow cooker and cook on low heat for 6-8 hours (or at least 3-4 hours on high if using a slow cooker) until the beef is fork-tender and the root vegetables have softened.

  • 7

    Adjust seasoning with additional salt and pepper if needed before serving.

Tender Slow-Cooked Beef Pot Roast with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Savor a warming, hearty dish featuring tender beef slow-cooked to perfection with a medley of sweet and earthy root vegetables. Aromatic herbs infuse this pot roast with a comforting depth of flavor, making it an ideal dinner for embracing cozy moments while nourishing the body with balanced, clean ingredients.

NUTRITION

417kcal
Protein
39.3g
Fat
20.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

0.5 cup diced Carrots

0.5 cup diced Parsnips

0.25 cup diced Onion

0.25 cup diced Celery

1 clove minced Garlic

0.5 cup Low-Sodium Beef Broth

1 tsp Extra Virgin Olive Oil

1 sprig Fresh Thyme

1 sprig Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Season the beef chuck roast generously with salt and pepper on all sides.

  • 2

    Heat the olive oil in a large, heavy pot or slow cooker over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Add diced onions and garlic, cooking until they’re translucent and aromatic.

  • 4

    Stir in the diced carrots, parsnips, and celery, allowing them to lightly caramelize for a few minutes.

  • 5

    Pour in the beef broth and add fresh thyme and rosemary, ensuring they infuse the liquid with flavor.

  • 6

    Cover the pot or slow cooker and cook on low heat for 6-8 hours (or at least 3-4 hours on high if using a slow cooker) until the beef is fork-tender and the root vegetables have softened.

  • 7

    Adjust seasoning with additional salt and pepper if needed before serving.