Slow Cooker Tender Herb-Braised Beef with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow Cooker Tender Herb-Braised Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooker Tender Herb-Braised Beef with Root Vegetables

Enjoy a hearty, comforting dish where tender chunks of beef are slow-cooked with a medley of root vegetables and aromatic herbs. This dish features succulent beef braised in a rich broth infused with garlic, rosemary, and thyme, perfectly complementing the natural sweetness of carrots, parsnips, and celery. It's a satisfying meal that warms both body and soul.

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NUTRITION

383kcal
Protein
39.2g
Fat
16.7g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck (Lean)

1 medium Carrot

1 small Parsnip

1 Celery Stalk

1/4 medium Onion

1 Garlic Clove

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

Mixed Herbs (Rosemary, Thyme, Bay Leaf)

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PREPARATION

  • 1

    Cut the beef chuck into 1-inch cubes.

  • 2

    Peel and chop the carrot and parsnip into bite-sized pieces. Dice the celery, quarter the onion, and mince the garlic.

  • 3

    Heat the olive oil in a skillet over medium-high heat. Sear the beef cubes until browned on all sides, about 3-4 minutes. Transfer them to the slow cooker.

  • 4

    Add all the chopped vegetables to the slow cooker along with the beef broth and a sprinkle of mixed herbs including rosemary, thyme, and a bay leaf.

  • 5

    Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef becomes tender and the flavors meld together.

  • 6

    Adjust seasonings as needed before serving. Enjoy your warming, hearty dish!

Slow Cooker Tender Herb-Braised Beef with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow Cooker Tender Herb-Braised Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooker Tender Herb-Braised Beef with Root Vegetables

Enjoy a hearty, comforting dish where tender chunks of beef are slow-cooked with a medley of root vegetables and aromatic herbs. This dish features succulent beef braised in a rich broth infused with garlic, rosemary, and thyme, perfectly complementing the natural sweetness of carrots, parsnips, and celery. It's a satisfying meal that warms both body and soul.

NUTRITION

383kcal
Protein
39.2g
Fat
16.7g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck (Lean)

1 medium Carrot

1 small Parsnip

1 Celery Stalk

1/4 medium Onion

1 Garlic Clove

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

Mixed Herbs (Rosemary, Thyme, Bay Leaf)

PREPARATION

  • 1

    Cut the beef chuck into 1-inch cubes.

  • 2

    Peel and chop the carrot and parsnip into bite-sized pieces. Dice the celery, quarter the onion, and mince the garlic.

  • 3

    Heat the olive oil in a skillet over medium-high heat. Sear the beef cubes until browned on all sides, about 3-4 minutes. Transfer them to the slow cooker.

  • 4

    Add all the chopped vegetables to the slow cooker along with the beef broth and a sprinkle of mixed herbs including rosemary, thyme, and a bay leaf.

  • 5

    Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef becomes tender and the flavors meld together.

  • 6

    Adjust seasonings as needed before serving. Enjoy your warming, hearty dish!