Tender Slow-Cooked Beef Pot Roast with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Savor this hearty and comforting pot roast where lean beef is slow-cooked to tender perfection alongside a medley of root vegetables. Enhanced with aromatic herbs and a light splash of olive oil, this dish creates a robust, homey flavor profile that's perfect for any dinner.

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NUTRITION

393kcal
Protein
36.3g
Fat
21.1g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 medium Onion

1 tsp Extra Virgin Olive Oil

1/2 cup Low Sodium Beef Broth

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PREPARATION

  • 1

    Pat the beef chuck roast dry with a paper towel. Season with salt and pepper if desired.

  • 2

    In a large skillet, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Transfer the seared beef to a slow cooker.

  • 4

    Chop the carrot, parsnip, celery, and onion into evenly sized pieces and add them to the slow cooker around the beef.

  • 5

    Pour the low sodium beef broth over the beef and vegetables.

  • 6

    Cover the slow cooker and set on low heat. Cook for 6-8 hours, or until the beef is tender and the vegetables are soft.

  • 7

    Once cooked, remove the beef and vegetables, slice the beef against the grain, and serve hot with the cooked vegetables and a bit of the broth.

Tender Slow-Cooked Beef Pot Roast with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Savor this hearty and comforting pot roast where lean beef is slow-cooked to tender perfection alongside a medley of root vegetables. Enhanced with aromatic herbs and a light splash of olive oil, this dish creates a robust, homey flavor profile that's perfect for any dinner.

NUTRITION

393kcal
Protein
36.3g
Fat
21.1g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 medium Onion

1 tsp Extra Virgin Olive Oil

1/2 cup Low Sodium Beef Broth

PREPARATION

  • 1

    Pat the beef chuck roast dry with a paper towel. Season with salt and pepper if desired.

  • 2

    In a large skillet, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Transfer the seared beef to a slow cooker.

  • 4

    Chop the carrot, parsnip, celery, and onion into evenly sized pieces and add them to the slow cooker around the beef.

  • 5

    Pour the low sodium beef broth over the beef and vegetables.

  • 6

    Cover the slow cooker and set on low heat. Cook for 6-8 hours, or until the beef is tender and the vegetables are soft.

  • 7

    Once cooked, remove the beef and vegetables, slice the beef against the grain, and serve hot with the cooked vegetables and a bit of the broth.