Slow-Cooked Tender 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.

Slow-Cooked Tender Beef Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Beef Pot Roast with Roasted Root Vegetables

Savor the comforting flavors of tender, slow-cooked beef paired with an array of roasted root vegetables. Each bite delivers a warm blend of savory beef, caramelized carrots, parsnips, and onions enhanced by a fragrant garlic-infused broth, ideal for a satisfying dinner that meets your nutritional goals.

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NUTRITION

558kcal
Protein
53.8g
Fat
25.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

8 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 small Onion

2 cloves Garlic

1 cup Low-Sodium Beef Broth

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the beef chuck roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until browned.

  • 2

    Transfer the seared beef to a slow cooker.

  • 3

    Roughly chop the carrot, parsnip, and onion into uniform pieces. Add them to the slow cooker along with the garlic cloves.

  • 4

    Pour the low-sodium beef broth over the ingredients, ensuring the beef and vegetables are mostly submerged.

  • 5

    Cover and set the slow cooker on low for 7-8 hours or on high for 4-5 hours until the beef has become tender and the vegetables are roasted.

  • 6

    Once cooked, slice the beef and serve with the roasted vegetables and a ladle of the flavorful broth.

Slow-Cooked Tender 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.

Slow-Cooked Tender Beef Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Beef Pot Roast with Roasted Root Vegetables

Savor the comforting flavors of tender, slow-cooked beef paired with an array of roasted root vegetables. Each bite delivers a warm blend of savory beef, caramelized carrots, parsnips, and onions enhanced by a fragrant garlic-infused broth, ideal for a satisfying dinner that meets your nutritional goals.

NUTRITION

558kcal
Protein
53.8g
Fat
25.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

8 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 small Onion

2 cloves Garlic

1 cup Low-Sodium Beef Broth

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Season the beef chuck roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until browned.

  • 2

    Transfer the seared beef to a slow cooker.

  • 3

    Roughly chop the carrot, parsnip, and onion into uniform pieces. Add them to the slow cooker along with the garlic cloves.

  • 4

    Pour the low-sodium beef broth over the ingredients, ensuring the beef and vegetables are mostly submerged.

  • 5

    Cover and set the slow cooker on low for 7-8 hours or on high for 4-5 hours until the beef has become tender and the vegetables are roasted.

  • 6

    Once cooked, slice the beef and serve with the roasted vegetables and a ladle of the flavorful broth.