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 a comforting pot roast where lean beef is slow-cooked to tenderness and paired with a medley of roasted root vegetables. This hearty dish delivers a rich blend of savory flavors and a satisfying texture, perfect for a wholesome dinner that nourishes both body and soul.

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NUTRITION

507kcal
Protein
40.9g
Fat
25.5g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

100 g Carrots

100 g Parsnips

50 g Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

0.5 cup Low Sodium Beef Broth

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef chuck roast generously with salt and pepper.

  • 3

    In an oven-safe pot, heat the olive oil over medium-high heat and sear the beef on all sides until browned.

  • 4

    Add chopped onion and garlic to the pot and sauté briefly until fragrant.

  • 5

    Place the seared beef in the pot, add the beef broth and rosemary, then cover with a lid.

  • 6

    Place the pot in the oven and slow-cook for about 2 to 2.5 hours, or until the beef is tender.

  • 7

    Meanwhile, peel and cut carrots and parsnips into uniform pieces. Toss them with a little olive oil, salt, and pepper.

  • 8

    About 30 minutes before the beef is done, add the vegetables to the pot around the beef or roast them separately on a baking tray in the oven.

  • 9

    Once done, serve a portion of the beef with a generous helping of the roasted root vegetables, ensuring a balanced portion that meets your nutritional goals.

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 a comforting pot roast where lean beef is slow-cooked to tenderness and paired with a medley of roasted root vegetables. This hearty dish delivers a rich blend of savory flavors and a satisfying texture, perfect for a wholesome dinner that nourishes both body and soul.

NUTRITION

507kcal
Protein
40.9g
Fat
25.5g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

100 g Carrots

100 g Parsnips

50 g Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

0.5 cup Low Sodium Beef Broth

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef chuck roast generously with salt and pepper.

  • 3

    In an oven-safe pot, heat the olive oil over medium-high heat and sear the beef on all sides until browned.

  • 4

    Add chopped onion and garlic to the pot and sauté briefly until fragrant.

  • 5

    Place the seared beef in the pot, add the beef broth and rosemary, then cover with a lid.

  • 6

    Place the pot in the oven and slow-cook for about 2 to 2.5 hours, or until the beef is tender.

  • 7

    Meanwhile, peel and cut carrots and parsnips into uniform pieces. Toss them with a little olive oil, salt, and pepper.

  • 8

    About 30 minutes before the beef is done, add the vegetables to the pot around the beef or roast them separately on a baking tray in the oven.

  • 9

    Once done, serve a portion of the beef with a generous helping of the roasted root vegetables, ensuring a balanced portion that meets your nutritional goals.