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 a hearty and comforting pot roast featuring tender slices of slow-cooked beef paired with an array of roasted root vegetables, simmered in a savory broth with aromatic herbs. Every bite delivers a rich, wholesome flavor that warms both body and soul.

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NUTRITION

465kcal
Protein
33.5g
Fat
27.5g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck

1 medium Carrot

1 small Parsnip

1/4 cup chopped Onion

1 stalk Celery

1/2 cup Low-Sodium Beef Broth

1 clove Garlic

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the beef chuck generously with salt and pepper. In a large skillet, sear the beef over medium-high heat for 2-3 minutes per side until browned.

  • 2

    Transfer the seared beef to a slow cooker. Add the chopped onion, sliced carrot, diced parsnip, and chopped celery.

  • 3

    Mince the garlic and sprinkle it over the vegetables. Add fresh thyme and pour in the low-sodium beef broth.

  • 4

    Cover the slow cooker and cook on low for 6-8 hours until the beef is tender and the flavors meld together.

  • 5

    Once done, taste and adjust seasoning if necessary. Serve the pot roast hot, ensuring both beef and vegetables are evenly distributed.

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 a hearty and comforting pot roast featuring tender slices of slow-cooked beef paired with an array of roasted root vegetables, simmered in a savory broth with aromatic herbs. Every bite delivers a rich, wholesome flavor that warms both body and soul.

NUTRITION

465kcal
Protein
33.5g
Fat
27.5g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck

1 medium Carrot

1 small Parsnip

1/4 cup chopped Onion

1 stalk Celery

1/2 cup Low-Sodium Beef Broth

1 clove Garlic

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Season the beef chuck generously with salt and pepper. In a large skillet, sear the beef over medium-high heat for 2-3 minutes per side until browned.

  • 2

    Transfer the seared beef to a slow cooker. Add the chopped onion, sliced carrot, diced parsnip, and chopped celery.

  • 3

    Mince the garlic and sprinkle it over the vegetables. Add fresh thyme and pour in the low-sodium beef broth.

  • 4

    Cover the slow cooker and cook on low for 6-8 hours until the beef is tender and the flavors meld together.

  • 5

    Once done, taste and adjust seasoning if necessary. Serve the pot roast hot, ensuring both beef and vegetables are evenly distributed.