Name: Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Beef Chuck Roast; 1 medium Carrot; 0.5 medium Parsnip; 0.25 medium Yellow Onion; 1 cup diced Turnip; 0.33 medium Potato; 0.5 cup Low-Sodium Beef Broth; 0.5 tsp Olive Oil; 1 sprig Fresh Rosemary; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Enjoy a comforting and hearty dish featuring slow-cooked lean beef paired with a medley of roasted root vegetables. This dish offers a warm, savory experience with tender beef, mellow sweetness from the carrots and parsnips, and a delicate aroma of herbs and caramelized onions.

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NUTRITION

Protein

34g

Fat

13.4g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Chuck Roast

1 medium Carrot

0.5 medium Parsnip

0.25 medium Yellow Onion

1 cup diced Turnip

0.33 medium Potato

0.5 cup Low-Sodium Beef Broth

0.5 tsp Olive Oil

1 sprig Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

1
Preheat oven to 325°F.
2
Season the 4 oz beef chuck roast generously with salt and pepper.
3
Heat olive oil in an oven-safe pot over medium-high heat, then sear the beef on all sides until browned.
4
Add the diced turnip, sliced carrot, chopped parsnip, and quartered onion to the pot around the beef.
5
Pour in the low-sodium beef broth and add the sprig of rosemary.
6
Cover the pot and transfer it to the oven. Slow-cook for about 2 to 2.5 hours, or until the beef is tender.
7
Halfway through cooking, stir the vegetables and add the diced potato. Re-cover and continue cooking.
8
Once done, adjust seasoning with additional salt and pepper if necessary, and serve warm.