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

Enjoy a hearty and comforting pot roast featuring tender beef, slow-cooked with a medley of earthy root vegetables and aromatic herbs. This dish is perfectly balanced for a satisfying dinner and offers a warm, rich flavor with gentle hints of rosemary and thyme.

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NUTRITION

459kcal
Protein
38.0g
Fat
24.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Chuck Roast

1 medium Carrot

1/2 medium Parsnip

1/4 medium Yellow Onion

1 stalk Celery

1/2 cup Low-Sodium Beef Broth

1 teaspoon Olive Oil

1 Garlic Clove

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

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PREPARATION

  • 1

    Pat the beef chuck roast dry and season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a slow cooker or heavy pot over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Add the chopped garlic, yellow onion, carrot (cut into large chunks), parsnip (halved and sliced), and celery to the pot.

  • 4

    Pour in the low-sodium beef broth and sprinkle the dried rosemary and thyme over the ingredients.

  • 5

    Cover the pot or slow cooker with a lid. For a slow cooker, set on low for 6-8 hours; for stovetop, simmer on low heat for 3-4 hours until the beef is tender.

  • 6

    Once done, adjust seasoning as necessary and serve warm.

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

Enjoy a hearty and comforting pot roast featuring tender beef, slow-cooked with a medley of earthy root vegetables and aromatic herbs. This dish is perfectly balanced for a satisfying dinner and offers a warm, rich flavor with gentle hints of rosemary and thyme.

NUTRITION

459kcal
Protein
38.0g
Fat
24.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Chuck Roast

1 medium Carrot

1/2 medium Parsnip

1/4 medium Yellow Onion

1 stalk Celery

1/2 cup Low-Sodium Beef Broth

1 teaspoon Olive Oil

1 Garlic Clove

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

PREPARATION

  • 1

    Pat the beef chuck roast dry and season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a slow cooker or heavy pot over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Add the chopped garlic, yellow onion, carrot (cut into large chunks), parsnip (halved and sliced), and celery to the pot.

  • 4

    Pour in the low-sodium beef broth and sprinkle the dried rosemary and thyme over the ingredients.

  • 5

    Cover the pot or slow cooker with a lid. For a slow cooker, set on low for 6-8 hours; for stovetop, simmer on low heat for 3-4 hours until the beef is tender.

  • 6

    Once done, adjust seasoning as necessary and serve warm.