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 comforting flavors of slow-cooked beef mingled with a medley of roasted root vegetables. The beef is delicately browned and simmered to tender perfection, while sweet carrots, hearty potatoes, aromatic onions, and crisp celery join in a harmonious, rustic dish that feels like a warm, cozy embrace.

Try 3 days free, then $12.99 / mo.

NUTRITION

503kcal
Protein
39.8g
Fat
22.3g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast (170g)

1 medium Carrot (61g)

1 small Red Potato (150g)

1/2 medium Onion (55g)

1 stalk Celery (40g)

2 cloves Garlic (6g)

1 sprig Rosemary (5g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the beef chuck roast lightly with salt and pepper. In a large skillet over medium-high heat, sear the beef on all sides until a brown crust forms.

  • 2

    Transfer the seared beef to a slow cooker. Coarsely chop the carrot, red potato, onion, and celery, and add them to the slow cooker around the beef.

  • 3

    Mince the garlic and add it, along with the rosemary sprig, to the slow cooker. These aromatics will infuse the beef and vegetables with fragrant, earthy notes.

  • 4

    Add a splash of water or low-sodium beef broth (approximately 1/2 cup) to help create a gentle simmering environment.

  • 5

    Cover and cook on low for 6-8 hours until the beef is tender and the vegetables are softly roasted within the pot.

  • 6

    Once completed, carefully remove the beef, slice or shred it, and serve it alongside the vegetables, spooning the juices over the top for added flavor.

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 comforting flavors of slow-cooked beef mingled with a medley of roasted root vegetables. The beef is delicately browned and simmered to tender perfection, while sweet carrots, hearty potatoes, aromatic onions, and crisp celery join in a harmonious, rustic dish that feels like a warm, cozy embrace.

NUTRITION

503kcal
Protein
39.8g
Fat
22.3g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast (170g)

1 medium Carrot (61g)

1 small Red Potato (150g)

1/2 medium Onion (55g)

1 stalk Celery (40g)

2 cloves Garlic (6g)

1 sprig Rosemary (5g)

PREPARATION

  • 1

    Season the beef chuck roast lightly with salt and pepper. In a large skillet over medium-high heat, sear the beef on all sides until a brown crust forms.

  • 2

    Transfer the seared beef to a slow cooker. Coarsely chop the carrot, red potato, onion, and celery, and add them to the slow cooker around the beef.

  • 3

    Mince the garlic and add it, along with the rosemary sprig, to the slow cooker. These aromatics will infuse the beef and vegetables with fragrant, earthy notes.

  • 4

    Add a splash of water or low-sodium beef broth (approximately 1/2 cup) to help create a gentle simmering environment.

  • 5

    Cover and cook on low for 6-8 hours until the beef is tender and the vegetables are softly roasted within the pot.

  • 6

    Once completed, carefully remove the beef, slice or shred it, and serve it alongside the vegetables, spooning the juices over the top for added flavor.